Quinoa Salad With Honey-Jalapeno-Lime Dressing

1. 1

   In a dry saucepan over medium heat, cook the dry quinoa for about 5-10 minutes until it smells toasty, stirring constantly to prevent burning.

2. 2

   Add the water to the saucepan and bring to a boil over high heat. Once it boils, cover and bring heat down to low and simmer for about 10-15 minutes, stirring occasionally. Cook until all the water has been absorbed. Watch closely towards the end to avoid burning. When done remove from heat and set aside to cool.

3. 3

   While quinoa is cooking, whisk together lime zest, lime juice, olive oil, honey, jalapeno, cumin, paprika, and salt in a small bowl. Set aside.

4. 4

   When the quinoa is cooled to your desired temperature, put it into a large serving bowl. Mix it together with cherry tomatoes, onion, corn, cilantro and avocado. Drizzle dressing over the top, toss gently and serve.

5. 5

   Notes:

6. 6

   - This recipe is vegan if you use agave syrup instead of honey.

7. 7

   - Use gloves when handling jalapenos to prevent burning the skin. Don't say I didn't warn you.

8. 8

   Adapted from Oh Ladycakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.