I’m excited to have Jane here today, sharing a great (and easy) Layered Quinoa Salad. This is the perfect way to stay healthy this time of year.
Hi there, I’m Jane from ‘Jane’s Adventures in Dinner’ and I couldn’t be happier to be guesting at Wendy’s awesome blog ‘Cooking Quinoa’.
Who am I?
I’m a happy, Canadian, wife and mummy who loves to: cook, drink wine, attempt to be a better photographer and shop too much.
Since it is so cold here right now my brood is craving crunchy freshies in a big way.
A yummy layered salad is the perfect fix for your vitamin deprived bodies.
I had a rummage and found all sorts of good stuff lurking; romaine, carrots, quinoa (cooked up as a side the night before), chopped chicken (leftovers from a roast chicken that needed that quinoa side), cherry tomatoes, almond slivered (toasted) and everything wonderful to make a lime dressing.
I made smaller versions of this salad in jars and took them for lunch as well but this was the nicest weekend treat going.
Start with slicing the cherry tom in half and begin layering 2 cups of each; lettuce, carrots, quinoa (once I got those cute little hands out of it), lettuce, chicken…
those a quarter cup of beautiful, toasted almonds.
That’s yummy enough but the real star is a dressing that I think I could drink on it’s own.
It’s all done in a food processor and takes 30 seconds of whizzing.
2 limes (quartered but that’s it-don’t worry about peels, seeds or anything else), 1/8 cup honey, 1/2 cup cider vinegar, pinch crushed chillies (Like more heat? Add more) and sea salt, 1/3 cup oil (I like caonola but sunflower works well too) and 1 cup fresh cilantro (stems too). The dressing will still be a bit chunky but it’ll still be delicious. Let sit for a few minutes and pour over salad.
- 1 pint cherry tomatoes, halved
- 4 cups lettuce, divided
- 2 cups sliced carrots
- 2 cups cooked quinoa
- 2 cups chicken
- 1 yellow or red pepper, sliced
- 1/4 cup toasted almonds
- 2 limes, quartered
- 1/8 cup honey
- 1/2 cup cider vinegar
- 1 pinch crushed red chilies
- 1/2 teaspoon sea salt
- 1/3 cup oil of choice
- 1 cup fresh cilantro
- Make dressing by combining all ingredients in a food processor and processing for 30 seconds. Allow to sit for a minute.
- In a large bowl layer halved tomatoes, 2 cups lettuce, carrots, quinoa, remaining two cups lettuce, chicken and peppers. Top with almonds and dressing and serve.
Until the next adventure, Jane