Monday, July 21, 2014

Quinoa Salad Bowls with Cilantro-Jalapeño Dressing

When I first made this, I had no idea how Allen was going to react to this "meatless" meal***.  I was in luck- he loved it!  Definite repeat he said! Thank goodness because I loved it too.

2 cups quinoa, prepared per package directions {cooked in vegetable broth} 
 Corn, grilled or sautéed in pan with a bit of olive oil until light brown, sprinkled with salt
Black Beans, one can simmered 10-15 minutes with 1/2 tsp of cumin & 1/2 tsp of garlic powder
Shredded Lettuce
Grape Tomatoes, cut in half
Green Onions, sliced
Jicama, sliced into thin strips
Avocado, diced
Shredded Pepperjack cheese

Put all ingredients in a bowl and top with the dressing below.

Cilantro-Jalapeño Dressing
3 tbsp cilantro, chopped
3- 4 tbsp plain nonfat greek yogurt
3 tbsp agave
juice of 3 limes
1/2 of medium size jalapeño, seeds removed & diced
1/4 cup white wine vinegar
1/2 cup plus 2 tbsp of grape seed oil
salt, to taste
Put all ingredients in blender and blend until combined.

*** You can add Grilled Shrimp or Chicken to this Salad Bowl also.

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