Honey Lime Quinoa Salad with Tomatoes & Arugula

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  • Ingredients in bowls for honey lime quinoa salad

    No rinse needed for this sapponin-free quinoa from the Grand Teton valley, cooks in 12 minutes!

  • honey lime quinoa salad in bowl on counter

    Whisk together honey, fresh lime juice, cumin and a touch of salt for dressing.


INGREDIENTS

  • 4 qts. hot water
  • 2 c. fresh lime juice
  • 6 T. honey
  • 2 1/2 c. olive oil
  • 2 T. cumin
  • 2 t. kosher salt
  • 1 t. black pepper
  • 2 T. garlic, fresh, minced
  • 8 c. grape tomatoes, halved
  • 1 c. pepitas, toasted
  • 1 diced avocado
  • 8 c. arugula

Substitute Products

Directions

  1. Into 2½” hotel pan, place 4 lbs. InHarvest White Quinoa, 4 qts. hot water. Stir to combine.
  2. Cover the pan with parchment and foil and bake in a 350°F convection oven for 15 minutes or until the grain is tender and the liquid is absorbed. Place pan uncovered in cooler until completely chilled.
  3. To make the dressing combine the lime juice, honey, cumin, kosher salt, black pepper and garlic in a bowl and whisk in the olive oil slowly to emulsify.
  4. In a large bowl, combine the chilled quinoa, grape tomatoes, pepitas, avocado and dressing. Toss well to combine and let sit for at least 20 minutes in cooler before serving.

Recipe Yield: 100 (1/3 c.) portions

Nutrition Facts

Per serving: 140 cal., 14 g pro., 16 g carb., 2 g fiber, 8 g fat (51% cal from fat), 0 mg chol., 2% calc.

Chef Mike Holleman

Peppery arugula with sweet honey and fresh lime…one of my new favorites for sure 🙂

Chef Tip

If boiling water is not possible, use the hottest water possible and bake for an additional 4 minutes or, until all the liquid is absorbed.

Trend Note

You can menu this as low carbon footprint, local and sustainable because the quinoa is domestic rather than imported.