Quinoa Salad with Jalapeño Honey Dressing
This salad is loaded with plant based protein and veggies. Freeze Dried Jalapeños flavor the zippy dressing, and Artisan Fermented Honey takes place of vinegar, simultaneously providing a perfect balance of sweet and tart. We’re positive this quinoa salad will quickly become your new favorite!
¼ cup Olive Oil(54 g)
¼ cup fresh Lime Juice(65 ml)
1 Tbsp Glory Bee Artisan Fermented Honey(15 ml)
½ tsp Himilayan Salt
In a small bowl whisk together olive oil, fresh lime juice, fermented honey, salt, cumin, garlic and jalapenos. Let mixture sit while quinoa cooks. This allows the freeze dried jalapenos to soften and flavor the dressing.Bring water to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover, reduce heat
Bring water to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes or until cool.
Add cooled quinoa, corn, black beans, shallots and cherry tomatoes to a large bowl. Drizzle dressing over the ingredients and mix until combined. Add cilantro and arugula and gently toss. Serve chilled with lime wedges.