This delicious salad is the perfect lunch for a hot summer day. It consists of lots of flavors and textures married together with a tangy cilantro lime dressing. It is really easy to make and keeps well in the refrigerator for several days. Typically I try to make recipes that only make 3-4 servings, but this recipe is so good I can eat it almost every day for lunch. So it makes a bit more than usual but is perfect for a girls day at the pool or having lunch ready throughout the week.
Summer Citrus Quinoa Salad
Lots of vegetables, grapefruit and quinoa with a tangy cilantro lime dressing
Servings 6
Ingredients
- 1/2 small red onion
- 1 grapefruit
- 1 small red bell pepper
- 2 ears corn
- 1 avocado
- 3/4 cup uncooked quinoa
Cilantro Lime Dressing
- 2 limes juiced
- 1/4 cup olive oil
- 1/2 cup cilantro
- 3/4 tsp garlic salt
- 1 tsp cumin
- 1/2 Tbsp honey
- 1/4 tsp coarse sea salt
Instructions
- Rinse quinoa and cook in a medium pot with 1 cup of water over high heat until it comes to a boil. Reduce heat and cover pot. Simmer for 17 minutes then remove from heat and let sit for 5 more minutes. Fluff with a fork and place in a medium bowl to cool.
- Bring a large pot of water to a boil. Cook corn for 5 minutes. Remove from heat and allow to cool. Once cooled cut the corn off each of the cobs.
- While the quinoa and corn are cooking dice the red onion, red bell pepper, and avocado. Peel the grapefruit and then remove each segment of grapefruit from the casing. Cut into bite sized segments.
- Make the dressing by placing the olive, juice of both limes, cilantro, cumin, garlic salt, honey, and sea salt into the bowl of a food processor. Pulse until the cilantro is in very small pieces and the ingredients are all combined.
- Add the vegetables, grapefruit and dressing to the bowl with the quinoa. Stir until all combined. Enjoy right away or keep in the refrigerator for up to 5 days.
