Ingredients

The following ingredients have 6 Servings
  • 3 cups cooked quinoa
  • 1 cup frozen corn (thawed)
  • 1 red pepper (chopped)
  • 3 carrots (shredded)
  • 3 scallions (chopped)
  • 3/4 cup dried cranberries
  • 3 tablespoons fresh cilantro (chopped)
  • 4 tablespoons red onion (chopped & divided)
  • 4 tablespoon soy sauce or gluten free tamari
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon dried chipotle pepper powder or cayenne
  • 1/4 cup pine nuts (toasted)
  • 1/4 cup roasted pumpkin seeds

Instruction

  • In a large bowl combine quinoa, corn, red pepper, carrots, scallions, cranberries, cilantro and 2 tablespoons of red onion.
  • In your blender combine soy sauce, lemon juice, olive oil, remaining red onion, garlic, smoked paprika and dried chipotle powder. Season to taste with salt and pepper and process until smooth.
  • Toss quinoa mixture with the desired amount of dressing. Top with almonds and pumpkin seeds