Add a spicy kick to your summer salad with this Mexican Chopped Salad with protein-packed quinoa and a feisty cilantro, jalapeño dressing.
Recipe Submitted by Lidia Haddadian – finalist of the 2014 Alter Eco Quinoa Recipe Contest
This dish has a great balance of savory and sweet, with flavors that really meld. It’s easy to make, and well-suited to preparing ahead as a side for the week or doubling as a distinctive dish at picnics and potlucks. Particularly nice for the summertime, it pairs well with grilled chicken breast.
Recipe submitted by Bayle Doetch – Alter Eco 2014 Quinoa Recipe Contest Finalist