Lime and cumin pair especially well with citrus fruits, onions, avocados, and peppers. I love this dressing tossed into cold quinoa with fruit, veggies, sand nuts for a versatile and delicious quinoa salad.
Bright Line Eaters, did you know 4 oz of quinoa can count as either a protein or a grain in BLE? Combine 8 oz of cooked quinoa with 4 oz of nuts, some fresh fruit, crunchy veggies, and this dressing recipe, and you’ve got 4 complete lunches!
Toasting and grinding the whole spices is an easy step that warms and elevates the flavor in this dressing, but pre-ground spices work too.
- 4 Tbsp olive oil
- 2 limes zested and juiced
- 2 Tbsp finely chopped green onion or shallot
- 1/2 jalapeño chile seeded and minced
- 2 Tbsp chopped cilantro
- 1 clove garlic
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp Dijon mustard
- 1/8 tsp salt
- Press garlic through a garlic press and put it in a jar or cup. Add the lime zest, juice, and minced green onion or shallot, and minced chili.
- Toast the cumin and coriander seeds in a small dry skillet until fragrant, then transfer to a plate to cool. Grind in a spice grinder or with a small mortar and pestle, then add to juice mixture.
- Whisk in the oil and mustard and add the chopped cilantro and let stand at least 15 minutes before using.
- For a quicker preparation and slightly more emulsified dressing, toss all ingredients (roughly chopped) into a blender and pulse to combine.