Quinoa Salad with Chili Lime Vinaigrette

Chili Lime Vinaigrette
1 Tablespoon Chopped Garlic
1 Large Roasted Red Pepper
1/2 Cup Lime Juice
1/2 Cup Rice Vinegar
6 Tablespoons Agave Nectar (found with other sweeteners)
1 Tablespoon Sriracha Sauce or Sambal Oelek
1 Cup Blended Oil (such as canola)

Salad
2 Cups Quinoa – rinsed well
4 Cups Water
1 Cup Diced Mango
2 Medium Tomatoes – diced
1/2 Large Bunch Cilantro
1/4 Cup Chopped Chives
1 Green Pepper – roasted, peeled, seeded, diced
1 Red Pepper – roasted, peeled, seeded, diced
1 Yellow Pepper – roasted, peeled, seeded, diced
1 Cup Chili Lime Viniagrette
Salt & Black Pepper to taste

To Make Vinaigrette

1. In a food processor, puree garlic and roasted red pepper and process – NOT liquefy
2. Place in a mixing bowl and whisk in the lime juice, rice vinegar, agave nectar, sriracha, and oil.
3. Taste and adjust ingredients if necessary.  This is not an emulsified dressing.

To Make The Salad

1. Place the quinoa and water in a large saucepan.  Bring to boil.  Reduce the heat to simmer and cook, stirring occasionally, until the water is absorbed.  The quinoa grains will have little white crescents.
2. Remove the quinoa from the heat and transfer to a serving bowl.
3. Add all the remaining ingredients and stir to combine.
4. Taste and adjust if necessary.

Note: The vinaigrette makes about twice the amount you need for the salad and can be used on other salads or as a marinade.

Serves 16.  Per serving: 173 calories, 8g fat, 22g carbohydrates, 3g protein, 8mg sodium, 0mg cholesterol, 21mg calcium, 2g fiber

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