Quinoa Summer Salad
Ingredients
- 4 cups cooked quinoa
- Juice and zest of 4-5 lime
- Kosher or sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder – or – I used McCormick Chipotle Chili Pepper
- 1/2 cup extra virgin olive oil
- 6 scallions, thinly sliced (white and green parts)
- 1 cup red or yellow bell peppers, chopped
- 1 can Bush’s Blackeye Peas, drained
- 1 cup Gorgonzola cheese
- 1 cup fresh cilantro, chopped
Instructions
- Precook quinoa and cool. Place 4 cups into a large serving bowl.
- In a small bowl, whisk the lime juice with the zest, a pinch or two of salt, the cumin, chipotle chili, and olive oil, until the dressing comes together.
- Add the chopped scallions, peppers, drained peas, cheese, and cilantro to the quinoa and gently toss. Drizzle the dressing over the mixture and toss together.
- Garnish with additional cilantro and lime zest, if desired, and a sprinkle of chipotle on top. Serve!