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Mega Crunchy Romaine Salad with Quinoa Recipe

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4.2 from 46 reviews

This Mega Crunchy Romaine Salad with Quinoa is a vibrant and nourishing dish packed with fresh vegetables, toasted sunflower seeds, and a zesty lime-cilantro dressing. The quinoa adds a hearty, protein-rich base, while the combination of romaine, shredded carrots, cabbage, radishes, and dried cranberries creates a delightful crunch and sweetness. Perfect as a light lunch or a refreshing side, this salad is quick to prepare and bursting with bold flavors.

Ingredients

Quinoa

  • 2/3 cup uncooked quinoa, rinsed
  • 1 1/3 cups water

Seeds

  • 1/2 cup raw sunflower seeds
  • 1/2 teaspoon olive oil

Vegetables & Fruits

  • 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 (about 2 large carrots, julienned and chopped)
  • 1 cup chopped cabbage (green or purple) or broccoli slaw
  • 1/2 cup chopped radishes
  • 1/2 cup dried cranberries

Dressing

  • 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

Instructions

  1. Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until all the water is absorbed, about 10 to 15 minutes. Adjust heat as needed to keep simmering evenly.
  2. Steam and fluff: Remove the saucepan from heat, cover it, and let the quinoa steam for 5 minutes. Fluff with a fork and set aside to cool to room temperature.
  3. Toast the sunflower seeds: In a medium skillet, combine sunflower seeds and 1/2 teaspoon olive oil. Cook over medium heat, stirring frequently to prevent burning, until seeds become fragrant and start to turn lightly golden around the edges. Remove from heat and let cool.
  4. Prepare the salad base: In a large serving bowl, combine the chopped romaine, shredded carrots, cabbage, radishes, and dried cranberries. Once quinoa and seeds are cooled, add them to the bowl and gently mix.
  5. Make the dressing: In a blender or small food processor, combine olive oil, lime juice, rice vinegar, cilantro, honey or maple syrup, garlic, sea salt, and chili powder. Blend thoroughly, scraping down the sides as needed. Taste and adjust sweetness or spice according to preference.
  6. Toss and serve: If serving immediately, drizzle dressing over the salad to lightly coat the ingredients and toss gently to combine. Use only as much dressing as needed and store any leftover separately. For leftovers, keep salad and dressing apart and toss just before serving.

Notes

  • To make the salad vegan, use maple syrup instead of honey in the dressing.
  • Make sure quinoa is fully cooled before adding to the salad to prevent wilting the greens.
  • Toast sunflower seeds carefully on medium heat to avoid burning and bitterness.
  • Adjust chili powder to your preferred spice level or omit for a milder taste.
  • This salad keeps best if the dressing is stored separately from the greens and mixed just before serving to maintain crunchiness.
  • You can substitute lime juice with lemon juice for a different citrus flavor.

Find it online: https://justsosavory.com/mega-crunchy-romaine-salad-with-quinoa-recipe/