Ingredients
3 cups water
1 cup uncooked quinoa
1/2 teaspoon salt
4 cups thinly sliced romaine lettuce
1/4 teaspoon black pepper
1/2 teaspoon grated lime rind
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
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to prepare the salad, combine water, quinoa, and salt in a large saucepan. bring to a boil; reduce heat, and simmer 15 minutes. drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.to prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. pour vinaigrette over quinoa mixture, and toss well to coat.