Mega Crunchy Romaine Salad with Quinoa

Serves: 4 Save

Ingredients (17)

  • 2/3 cup uncooked quinoa, rinsed
  • 1 1/3 cups water
  • 1/2 cup raw sunflower seeds
  • 1/2 teaspoon olive oil
  • 1 small head of romaine (about 11 ounces) or one 5-to-6-ounce bag of romaine, chopped into bite-sized pieces
  • 1 cup shredded carrots (I used 2 large carrots, turned into ribbons with a julienne peeler and roughly chopped)
  • 1 cup chopped cabbage (green or purple) or broccoli slaw
  • 1/2 cup chopped radishes
  • 1/2 cup dried cranberries
  • 1/3 cup olive oil
  • 3 tablespoons lime juice (about 2 medium limes)
  • 2 tablespoons rice vinegar
  • 1/4 cup lightly packed fresh cilantro
  • 2 teaspoons honey or maple syrup
  • 2 medium cloves garlic, roughly chopped
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon chipotle chili powder or regular chili powder

Directions

Learn how to make this recipe at Cookie and Kate