Quinoa Salad with Honey-Jalapeno-Lime Dressing Recipe
The other day, Mr. H and I watched Argo and Life of Pi back-to-back at home. Both were good movies and Life was Pi was especially a treat to the eyes with its beautiful CG and vibrant colours.
Both the movies talk about believing the unbelievable. In both cases, it’s because the protagonist was willing to take a leap of faith that made amazing things happen.
As I get older, I find my imagination waning. I start to prefer “reality” and call the unbelievable “naïve”. It’s sad, really, because it takes an imagination for the world to be as colourful as Pi saw it in his journey. And while naivety seems to carry a negative connotation, is it really a bad thing if it makes your world or the world in general a nicer place to live in?
Same as in food! Yes, it takes a lot of skill to make classic dishes. But the dishes that leave me in awe are usually the ones that are imaginative, creative and playful.
While I work on mastering those classic skills so as to one day dream up something that I can really call my own, let me share with you a recipe with lovely bright and fresh colours that reminds of the Life of Pi! I added honey to the original recipe to give it my little twist, baby-steps now!
This fibre-filled quinoa salad is light and refreshing, high in protein and healthy fats. The honey-jalapeño-lime dressing takes it to another level with its citrusy notes layered on sweet and hot flavours. Why would you settle for boring health food when you can have this?
Quinoa Salad with Honey-Jalapeno-Lime Dressing: fibre-filled, with citrusy notes layered on sweet and hot flavours.
- 1 cup (176g) Quinoa, dry
- 2 cups Water
- 2 Limes, juiced and zested
- 2 tbsp Olive Oil
- 2 tbsp Honey
- 1/2 Jalapeño Pepper, finely chopped
- 1 tsp Ground Cumin
- 1/2 tsp Paprika
- 3/4 tsp Salt
- 16 Cherry Tomatoes, quartered
- 1/4 cup Onions, chopped
- 1 cup (256g) Corn
- 1/2 cup Cilantro, finely chopped
- 1 Avocado, diced
- In a dry saucepan over medium heat, cook quinoa for about 5-10 minutes until it smells toasty, stirring constantly to prevent burning.
- 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, until all the water has been absorbed. Watch closely towards the end to avoid burning. Set aside to cool.
- While quinoa is cooking, whisk together lime zest, lime juice, olive oil, honey, Jalapeño, cumin, paprika, and salt in a small bowl.
- When the quinoa is cooled to your desired temperature, mix it together with cherry tomatoes, onion, corn, cilantro and avocado. Drizzle dressing to serve.
This recipe is vegan if you use agave syrup instead of honey.
Use gloves when handling jalapeños to prevent burning to the skin. Don't say I didn't warn you.