Prep 30 mins
Cook 25 mins
A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.
- 1⁄2 cup quinoa
- 1 1⁄2 cups broccoli, chopped
- 1 cup carrot, chopped or shredded
- 1 cup red cabbage, shredded
- 1 1⁄2 cups jicama, chopped
- 1 large red bell pepper, chopped
- 3⁄4 cup scallion, sliced thin
- 1 cup cauliflower, chopped
- 1 tablespoon black sesame seed
- 1⁄2 cup pepitas (raw shelled pumpkin seeds)
- 1 cup fresh cilantro
- 3 tablespoons lime juice
- 5 tablespoons orange juice concentrate
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1⁄4 teaspoon salt
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Somehow I randomly had all the ingredients on hand for this recipe. This was a lovely change of pace from the normal dinner salad and would be great for a potluck or picnic. I didn't think the sauce would be enough but it was plenty & it really clung to all the veggies which was critical. Great recipe - thanks MN_Spicehunter!!!
Great recipe!!! Followed exactly the first time I made it. The second time I didn't have a lot of the ingredients, but I did have what I needed for the dressing, and then used peas, corn, carrot, and really missed the peppers I didn't have. It was still very good!! So a very versatile salad! Thanks for posting, we will enjoy it for years to come.
I had to make this for a gathering and everyone loved it. I made a triple recipe (and had to find a big aluminum roasting pan to mix it in!). I didn't triple the cilantro and it seemed to be okay. I cut the broccoli & cauliflower into small florets instead of chopping. No time for the jicama so that got left out. The dressing was more liquidy than a paste but was okay on the salad. I did find the cumin to be overpowering so next time I will go lighter on that.