Lime Vinaigrette Recipes


Quinoa is a unique grain with an earthy flavor, making it perfect for salads. Quinoa is one of the most nutritious grains you can find. Not only is it an excellent source of protein, but is also a good source of dietary fiber, calcium, iron and phosphorous. This Quinoa Salad in a Jar recipe has a non-fat Lime vinaigrette with a perfect blend of coriander, jalapeno and cumin. Each jar is a meal for 1 person or can be served as 4 side dish servings. This salad has been one of the favorites among participants in the classes I teach.

I buy Freeze Dried Apricots and Organic Quinoa at Honeyville. I also like to buy Quinoa from the bulk section at Winco Foods. The website link for Honeyville can be found at the bottom of this webpage.


Quinoa Salad with Apricots and Pistachios

Makes 4 Salads in a Jar

If this salad is served as a side salad it will make 4 servings we jar

Shopping List

1 package Lime Vinaigrette Salad Dressing
2/3 cup uncooked Quinoa
1 large head Romaine Lettuce (8 cups greens)
Golden Raisins (1/2 cup is needed)
1 bunch green onions chopped, or 1 purple onion diced
Shelled salted pistachios (1/2 cup is needed)
1/2 cup Freeze Dried or Dehydrated Apricot pieces

2 cups water      2/3 cup uncooked quinoa    1/3 teaspoon salt
Combine water, quinoa, and salt in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. I usually cook the quinoa until the water is absorbed but if there is water left it should be drained off the quinoa.  Set aside to let it cool.

Layer 1:   1/8 cup golden raisins
Layer 2:  Divide the Vinaigrette between the 4 jars (2-3 Tablespoons in each jar)
Layer 3:  1/3 cup cooked quinoa
Layer 4:   1 TBL chopped green onion or purple onion
Layer 5:  2 cups Lettuce or salad greens
In a baggie on top:  1/8 cup freeze dried apricots or dehydrated apricot pieces and 1/8 cup shelled dry roasted pistachios

Meal – 1 Jar (405 calories):  remove baggie from the jar.  Put the lid back on the jar and shake the ingredients in the jar to mix the salad ingredients. Pour the salad on a plate and then sprinkle the apricots and pistachios over the salad. The salad can also be mixed on the plate instead of shaking the ingredients in the jar.

Salad can be served as a side dish. Each jar makes 4 side dish servings (101 calories per serving). Pour the salad jar into a large bowl and stir the ingredients. Sprinkle apricots and pistachios on the salad. When the bowl is almost empty add another jar to the bowl. If all of the salad jars are not served the jars can be stored in the fridge for a week.

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