Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday

Categories: Meatless Monday
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Add the cooked quinoa to the bowl.

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Throw in the lime zest, lime juice and cumin.

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Fold everything together until the salad is thoroughly mixed. Place in the refrigerator and chill at least an hour (preferably longer) before serving.

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The longer you chill this salad, the more time the flavors have to marry. We recommend making a big batch at the beginning of the week for lunches and easy dinners; this recipe makes enough for six to eight servings.


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