This lunch was kind of an impulse recipe. I had been thinking of making our beloved roasted vegetable and hummus mix it up salads, but I just wasn’t in the mood for hummus. I saw a few recipes for a creamy cilantro dressing that I thought might be the perfect way to brighten things up, and it all just kind of progressed from there.
Result? Total win.
Southwestern Quinoa Bowl With Creamy Cilantro Lime Dressing
This definitely is another choose your own adventure salad. Whatever spices and vegetables sound good or you already have, use them.
- 1 c. quinoa, cooked in our rice cooker according to this method. I added 1/2 tsp taco seasoning, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp cayenne pepper to the cooking water. When the quinoa was done cooking but still warm, I added the zest and juice of 1 lime, a splash of olive oil, and salt to taste.
- We used zucchini, squash, and carrots, chopped, tossed in olive oil, with salt, pepper, taco seasoning, and smoked paprika. Roast at 450 for 30 minutes, stirring once halfway.
- On top, we added black beans and diced avocado, plus a generous amount of cilantro dressing.
Creamy Cilantro Lime Dressing (based on this recipe)
- 1 c. chopped cilantro, loosely packed
- 1/2 c. plain yogurt (we used goat’s milk yogurt, but you could use coconut milk yogurt and omit the sweetener)
- Juice of 1/2 lime, more if you like it tart
- 2 garlic cloves
- 1/4 c. olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp.. salt
- 1/2 tsp. sweetener of choice (we used succinct, but sugar, honey, agave… all good)
- Dash of cayenne
Add all of the ingredients to the food processor and blend until smooth. Taste and adjust seasoning to your liking. The garlic flavor will intensify over the next few days.