Salad With Cilantro Lime Dressing, Brown Rice Couscous, and Roasted Curry Chickpeas Recipe

(Linked to Cybele Pascal’s 3/25/11 Allergy Friendly Friday, click through for other allergy friendly links!)

I posted pictures (note the expert mushroom slices above, they were done by my husband, I still have a lot to learn about using a knife properly but mushrooms taste better when he chops them so thinly), the cilantro lime dressing recipe, and the roasted curry chickpeas recipe.  Here’s where it all comes together!  Maybe it is silly to have a recipe for a salad as I suppose this is more like a “meal idea” but at any rate, here goes nothing. . .

Supplies

2 quart saucepan

Knife, Peeler, Cutting Board

Ingredients

Green Leaf Lettuce

Mushrooms

Onions

Red Peppers

Tomatoes

Cucumbers

Carrots

(Any other veggies you like, we’ve used Jicama even)

1 cup brown rice couscous cooked to package directions or quinoa (red or regular: amazon affiliate link) and water or veggie broth

Directions

To make the quinoa, you just need to use 2 cups of liquid to every 1 cup of quinoa.  Rinse the quinoa, add it to the liquid in the pot and heat until boiling.  Reduce heat to low, cover and set your timer for 15 minutes or until the liquid is absorbed.  Fluff with a fork before serving.  We usually eat this salad with quinoa but for the pictures we used brown rice couscous by Lundberg because we’d had quinoa tabbouleh the day before.  My husband likes this with red quinoa over the regular sort and I do enjoy it that way but most people say there’s not a difference between regular and red quinoa.

Make a base of lettuce, add your grain of choice, top with veggies, then salt to taste, add roasted chickpeas, and finally drizzle with dressing.

Trust me, it is delicious!  I don’t even miss ranch dressing with this one.

Cilantro Lime Dressing Recipe

I adapted this recipe from one I found online here because of our particular restrictions both with allergies and with toddler tastes. Do check out the original if the idea of some ginger and jalapeño are appealing to you! We use this in a salad with a base of brown rice couscous or quinoa (amazon affiliate link), include various veggies and lettuce, and top with roasted curry chickpeas (recipe to follow). Here is a link to additional photos.

Supplies

Food Processor (or Blender)

Bowl, Funnel

Knife, Cutting Board

Citrus Juicer/Reamer

Ingredients

1 clove garlic

1/4 cup lime juice

1/3 cup agave nectar

2 teaspoons seasoned rice vinegar

1/2 teaspoon salt, or to taste

1/4 cup packed cilantro leaves

1/2 cup extra-virgin olive oil

Directions

Put a peeled garlic clove and cilantro into your food processor run until chopped well, maybe 20 seconds. Add the lime juice, vinegar, salt, and agave nectar and turn on the food processor. Place the funnel over the food processor and slowly add the olive oil.

I leave it in the food processor if I’ve made it a little early so I can give it a final spin before putting out to be added to the salad but it does keep pretty well sealed for one day. You’ll want to bring it to room temperature potentially if the oil has made the dressing a little goopy in the fridge.

E likes to dip her veggies or quinoa/brown rice couscous in the dressing. She also loves to help add the ingredients to the food processor and press the buttons!