Romaine Salad with Quinoa
Serves: 4 servings
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using! You can turn it upside down into a large bowl to serve.
- ⅔ cup cooked quinoa, rinsed
- 1 ⅓ cups water
- ½ cup raw sunflower seeds
- 1 small head of romaine
- 1 cup shredded carrots
- 1 cup chopped cabbage
- ½ cup chopped radishes
- ½ cup dried cranberries
- Olive oil
- 3 tbsp lime juice (about 2 medium limes)
- 2 tbsp rice vinegar
- ¼ cup lightly packed fresh cilantro
- 2 tsp honey or maple syrup
- 2 medium cloves garlic, roughly chopped
- ½ tsp fine-grain sea salt
- ¼ tsp chili powder
- Toast the sunflower seeds by combining sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently until the seeds are fragrant and starting to turn lightly golden on the edges (careful not to burn them). Remove from heat and set aside to cool.
- In a large serving bowl, combine the prepared romaine, carrots, cabbage, radishes and cranberries. Once the quinoa and sunflower seeds have cooled, add them to the bowl as well.
- To prepare the dressing, combine ⅓ cup olive oil, lime juice, rice vinegar, cilantro, honey, garlic cloves, salt and chili powder in a food processor. Blend well, scraping sides as necessary.
- If it’s overwhelmingly tart, add a bit more honey. If you’d like a little more kick, add another ¼ teaspoon chili powder.