Southwest Quinoa Salad with Cilantro-Lime Dressing
- 1 15-ounce can READ Southwestern Bean Salad (see "Beany Options" in post above for subs)
- ½ cup red cherry tomatoes, halved
- ½ cup yellow cherry tomatoes, halved
- ½ cup chopped tomatillos
- ½ cup thin bell pepper strips
- 2 cups cooked quinoa
- 1½ tablespoons neutral-tasting oil
- 1 tablespoon fresh lime juice
- ½ teaspoon shredded lime peel
- ⅛ teaspoon cayenne pepper (or to taste)
- ¼ cup chopped cilantro
- To make the salad, drain the bean salad and discard the liquid or save it for another use.
- In a large bowl, combine the bean salad, tomatoes, tomatillos and bell pepper.
- For the dressing, whisk together the oil, lime juice, peel and cayenne in a medium bowl. Stir in the cilantro. Add the quinoa and toss to coat.
- Add the quinoa to the bean salad mixture and stir gently to combine. Serve at room temperature or chilled.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/southwest-quinoa-salad
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