Quinoa Salad & Lime Dressing

Quinoa Salad


3 cups quinoa, cooked

¼ - ½ cup lime vinaigrette

½ cup pine nuts, toasted

1 organic yellow bell pepper, diced

6 apricots, dried and diced

3 Tablespoons organic raisins

2 Tablespoons currants, dried

1 teaspoon, salt

2 Tablespoons cilantro or chives, fresh and chopped

Lettuce leaves, rinse and dry and leave whole

Sprigs of flat-leaf parsley

Lime wedges


In a large mixing bowl, toss together the quinoa and lime vinaigrette dressing.

In a separate bowl, combine the pine nuts, apricots, raisins, currants, salt and cilantro or chives. Mix completely and add to the quinoa.

Ladle each serving onto a prepared lettuce leaf.

Garnish with a sprig of parsley and a wedge of lime.

Lime Vinaigrette Dressing


2 garlic cloves, pressed

¼ teaspoon salt

¼ cup rice vinegar

¼ cup lime juice, fresh

1 teaspoon Dijon mustard (optional)

salt and pepper to taste

1 cup extra virgin olive oil


In a small bowl, mash together the garlic and salt until they are blended into a paste.

Transfer garlic mixture to a glass jar with a tight fitting lid. Add vinegar, lime juice, mustard, salt and pepper. Shake thoroughly to blend all ingredients.

Add olive oil. Shake again until all of the ingredients are blended and smooth. Use immediately, & refrigerate leftovers.

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