Red Quinoa Salad with Spicy Lime Vinaigrette

By • August 23, 2013 • 9 Comments

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Author Notes: This is my red quinoa salad with roasted squash, white beans, toasted pumpkin seeds, and cilantro, all mixed in a spicy lime vinaigrette. The bright, citrusy element of the dressing complements the filling, richness of the squash and beans, which also really helps to lighten up this whole grain, whole veggie meal. Jillian Bernardini

Food52 Review: This is one of the best quinoa salads I've ever made. The dressing is insane -- I would love to make ceviche with it! When roasting the pumpkin seeds I added an extra teaspoon of olive oil to effectively make a paste with the paprika to coat. I would recommend tossing the salad with half of the dressing to start, and adding as you go. This has some great flavors and texture going on. carbonarasuz

Serves 4

Vinaigrette

  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small jalapeño, seeded and finely chopped
  • Zest of 1/2 lime
  • Juice of 2 limes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • Salt and pepper, to taste
  1. In a small bowl, combine the shallot, garlic, jalapeño, lime zest and juice, lemon juice, salt, black pepper, and red pepper.
  2. Gradually whisk in the olive and canola oils in a slow steady stream until combined. Taste for seasoning, and set aside until ready to dress the salad.

Quinoa Salad

  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • 1 1/2 pound peeled, seeded butternut squash cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 cup red quinoa
  • 2 cups water
  • 15 ounces white beans or 1 can, drained
  • 1/4 cup cilantro leaves, roughly chopped
  1. Set the oven to 350 degrees. On a baking sheet, combine the pumpkin seeds with the olive oil and paprika in one even layer. Toast for 8 minutes in the oven, or until browned and fragrant. Set aside to cool.
  2. Turn the oven temperature up to 400 degrees, and on the same baking sheet, combine the butternut squash and canola oil. Season with salt and pepper, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
  3. In a saucepan over medium heat, toast the quinoa, stirring often, for 2 minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the heat, cover the pan, and simmer for 15 to 20 minutes, or until quinoa is tender. Transfer to a large bowl and fluff with a fork.
  4. Add the squash, white beans, half of the pumpkin seeds, and half of the cilantro to the quinoa. Drizzle with the lime dressing and toss gently. Taste for seasoning, and add more salt and pepper. Garnish with remaining pumpkin seeds and cilantro.

Comments (9) Questions (0)

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Stringio

about 1 month ago Adam Eran

Boy, I really wanted this one to work. Maybe I messed it up, but I don't think so. My only modification: serrano rather than jalapeno chili. Threw a lot away.

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about 1 month ago Amanda

I made this for an Oscar party and it was a hit! I doubled the recipe and am still eating it. Tastes even better as the days go on. Love it, and will definitely make this again.

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4 months ago Lauren R

I have made this several times now for a dinner party, a friend who was recuperating from surgery, and a potluck. Each time it hits the spot. It travels and stays well. The mix of ingredients, tastes and textures are so perfect. Thanks for sharing!

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5 months ago blackberry

This is an outstanding quinoa recipe...I've converted many onto quinoa with this one! I could eat this on its own all week long. I've made it at least a handful of times to rave reviews, and it's now in the regular rotation. At first I was very modest with the jalapeno and flakes, but once all the ingredients are assembled, the sweetness of the squash balances perfectly with the light heat of the jalapeno and chili flakes, the smokiness of the paprika, and the bright acidity of the lime. Perfect! Also love how healthy and nutritious the mix of ingredients are. I generally cut the oil in the dressing down in half as I like my dressings more acidic, and it still tastes perfect to me. Thanks for a great recipe Jillian! Tonight it's being paired with piri piri bbq chicken :)

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6 months ago Jillian Bernardini

Thanks so much for sharing my recipe and all of the kind words! Hope to post some more healthful, flavorful new dishes for the winter!

Stringio

7 months ago Margey DeHuff Sebastian

Delicious! Pretty easy to make, although a little time consuming. Well worth it, in my opinion. The dressing is wonderful

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7 months ago Patty Crafton

Made this last night to serve with grilled skirt steak. It was very good. The roasted pumpkin seeds would make a very good snack. The dish was very flavorful but not overpowering.

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7 months ago deb

Going to try this.

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7 months ago nutritioulicious

mmm...this looks delicious and so many nutrient-rich ingredients!