California Quinoa Salad with Mojito Dressing
Low-FODMAP, Gluten-Free, Vegetarian
Servings 4
Ingredients
- 1 1/2 cups water
- 1 cup quinoa, rinsed
- 1/2 teaspoon salt
- 1/3 cup pepitas (hulled pumpkin seeds)
- 1 medium cucumber, quartered lengthwise and sliced
- 1 cup cherry tomatoes, halved (I used golden, but red is fine)
- 1/2 firm, ripe avocado, chopped
- 1/2 cup crumbled feta cheese
- 4 scallions, thinly sliced (green part only)
- 1/4 cup chopped fresh mint
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon fresh lime zest
- 1/4 cup extra virgin olive oil
Instructions
- Bring the water to a boil in a large saucepan. Add the quinoa and 1/2 teaspoon salt. Reduce heat, cover and simmer for 15 minutes. Remove from heat, but keep covered. Let steam for 10 minutes. Spread quinoa out on a cookie sheet and let cool.
- Heat a dry, small skillet over medium-low heat and add pepitas. Cook and stir until pepitas are lightly toasted. Remove from skillet and let cool.
- When the quinoa and pepitas are cool, add to a large bowl. Gently toss in the cucumber, tomatoes, avocado, feta cheese, scallions and mint.
- In a small bowl, whisk together the lime juice, red wine vinegar, Dijon, 1/4 teaspoon salt and pepper and lime zest. Slowly whisk in the olive oil by pouring in a steady stream. Whisk until completely combined.
- Add dressing to the quinoa salad in the large bowl and toss gently to combine. Chill salad and serve.
Notes
Serving suggestion: Serve atop a bed of arugula with Low-FODMAP Basic Marinated Baked Tofu.