Ingredients
⅔cupquinoa,uncooked, rinsed
1⅓cupswater
½cupsunflower seeds,raw
½tspolive oil
11ozromaine,(1 small head) or one 5-to-6-oz bag of romaine, chopped into bite-sized pieces
1cupcarrots,shredded, julienned and roughly chopped
1cupcabbage,green or purple, chopped, or broccoli slaw
½cupradishes,chopped
½cupdried cranberries
⅓cupolive oil
3tbsplime juice,about 2 medium limes
2tbsprice vinegar
¼cupfresh cilantro,lightly packed
2tsphoney,or maple syrup
2clovesgarlic,medium, roughly chopped
½tspfine-grain sea salt
¼tspchipotle chili powder,or regular chili powder
Preparation
Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.
Cook for about 10 to 15 minutes until the quinoa has absorbed all of the water. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Fluff with a fork, and set aside to cool.
Combine the sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently to not burn them, until the seeds are fragrant and starting to turn lightly golden on the edges. 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.
In a blender or small food processor, combine all of the dressing ingredients and blend well, pausing to scrape down the sides as necessary.
Taste, and adjust as necessary; it should be tangy, but if it tastes too sour, add a bit more honey. Add another ¼ teaspoon chili powder for more kick, if desired.
If serving the salad all at once, drizzle in enough dressing to lightly coat the salad and toss to combine. If having leftovers, store the salad separately from the dressing, and toss just before serving.
