Quinoa Salad, Five Grain Pilaf With Oil-Free Lime C

Name: Quinoa Salad, Five Grain Pilaf With Oil-Free Lime Cilantro Dress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice; 1 cup cooked quinoa; 1 cup spelt berries, and cooked (soaked overnight); ½ cup cooked wild rice; ½ cup cooked Bulgar wheat (optional); 2 cups uncooked quinoa; 4 cups boiling water; 8 dried apricots, finely diced; ¼ cup chopped sun-dried tomato; 2 ears corn, cut off the cob; 6 small green onions, sliced in thin rounds; 2 tomatoes, diced; 1 cucumber, diced; ½ cup finely diced colored bell pepper; 1 (4 ounce) can artichoke hearts (reserve 2 for the dressing below); ¼ cup toasted slivered almonds; 1 avocado, chopped; 2 artichoke hearts, chopped; 1 bunch fresh cilantro, rinsed well, stems removed; 4 sprigs fresh basil, rinsed, stems removed (optional); ½ cup seasoned rice vinegar; ¼ cup red wine vinegar; 3 -4 limes, juice of

Servings: persons

2 cups cooked brown rice
1 cup cooked quinoa
1 cup spelt berries, and cooked (soaked overnight)
½ cup cooked wild rice
½ cup cooked Bulgar wheat (optional)
2 cups uncooked quinoa
4 cups boiling water
8 dried apricots, finely diced
¼ cup chopped sun-dried tomato
2 ears corn, cut off the cob
6 small green onions, sliced in thin rounds
2 tomatoes, diced
1 cucumber, diced
½ cup finely diced colored bell pepper
1 (4 ounce) can artichoke hearts (reserve 2 for the dressing below)
¼ cup toasted slivered almonds
1 avocado, chopped
2 artichoke hearts, chopped
1 bunch fresh cilantro, rinsed well, stems removed
4 sprigs fresh basil, rinsed, stems removed (optional)
½ cup seasoned rice vinegar
¼ cup red wine vinegar
3 -4 limes, juice of

1
quinoa salad:.
2
toast the quinoa in a dry skillet for a ew minutes.
3
add 4 cups boiling water, apricots and sun dried tomatoes.
4
cover and cook over low heat for 15 minutes.
5
add the corn kernels and let rest for 10 minutes.
6
transfer to a fine mesh strainer and allow to drain well for another 10 minutes, transfer to a large bowl and add remaining ingredients and mix well.
7
lime-cilantro dressing:.
8
place all dresing ingredients into a food processor or blender and proess until well mixed.
9
taste and adjust seasonings as desire, addin kosher salt to taste.
10
toss with the quinoa mixture and serve.
11
the grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.

2727

kcal

Calories

246

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 cups cooked brown rice, 1 cup cooked quinoa, 1 cup spelt berries, and cooked (soaked overnight), ½ cup cooked wild rice, and more.

Yes, Quinoa Salad, Five Grain Pilaf With Oil-Free Lime Cilantro Dress falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Salad, Five Grain Pilaf With Oil-Free Lime Cilantro Dress

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions