Honey Lime Quinoa Salad with Tomatoes & Arugula

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  • honey lime quinoa salad ingredients overhead

    No rinse needed for this sapponin-free quinoa from the Grand Teton valley, cooks in 12 minutes!

  • honey lime quinoa salad in bowl overhead

    Whisk together honey, fresh lime juice, cumin and a touch of salt for dressing.


  • 4 quarts hot water
  • 6 T honey
  • 2 1/2 cups olive oil
  • 2 T cumin
  • 2 t kosher salt
  • 1 t black pepper
  • 2 T garlic, fresh, minced
  • 8 cups grape tomatoes, halved
  • 1 cup pepitas, toasted
  • 1 diced avocado
  • 8 cups arugula

Substitute Products


  1. Into 2½” hotel pan, place 4 lbs InHarvest White Quinoa, 4 quarts hot water. Stir to combine.
  2. Cover the pan with parchment and foil and bake in a 350°F convection oven for 15 minutes or until the grain is tender and the liquid is absorbed. Place pan uncovered in cooler until completely chilled.
  3. To make the dressing combine the lime juice, honey, cumin, kosher salt, black pepper and garlic in a bowl and whisk in the olive oil slowly to emulsify.
  4. In a large bowl, combine the chilled quinoa, grape tomatoes, pepitas, avocado and dressing. Toss well to combine and let sit for at least 20 minutes in cooler before serving.


Recipe Yield: 100 – 1/3 cup portions

Nutrition Facts

Per serving: 140 cal., 14 g pro., 16 g carb., 2 g fiber, 8 g fat (51% cal from fat), 0 mg chol., 2% calc.