Veggie Quinoa Bowl with Southwest Dressing
1 cup of quinoa
¼ tsp. salt
¼ red cabbage, very thinly sliced
1 pint cherry tomatoes, halved
¼ medium red onion, very thinly sliced
¼ cup chopped cilantro, roughly chopped
1 tbs. olive oil
¼ cup lime juice
1 ½ tsp. salt
1 tsp. cumin
1 tsp. mild chili powder
¼ tsp. paprika
¼ tsp. garlic powder
2 tsp. raw honey
½ cup olive oil
Cook quinoa according to package.
Heat oil in a pan and toss cabbage, onion and tomatoes to soften (this part is optional, only if you want cooked veggies)
While the quinoa and veggies cook, make the dressing by whisking the lime juice, salt, cumin, chili powder, paprika, garlic powder, and honey until well combined. Drizzle in the olive oil and whisk again until well combined.
Add the warm quinoa to a large bowl, then arrange t, cabbage, tomatoes, bell and red onion.
Pour over the dressing and toss to combine.
Serve & enjoy!
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