Mega Crunchy Romaine Salad with Quinoa

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Ingredients

⅔ cup uncooked quinoa, rinsed
1 ⅓ cups water
½ cup raw sunflower seeds
½ teaspoon olive oil
1 small head of romaine (about 11 ounces) or one 5-to-6-ounce bag of romaine, chopped into bite-sized pieces
1 cup shredded carrots (I used 2 large carrots, turned into ribbons with a julienne peeler and roughly chopped)
1 cup chopped cabbage (green or purple) or broccoli slaw
½ cup chopped radishes
½ cup dried cranberries
⅓ cup olive oil
3 tablespoons lime juice (about 2 medium limes)
2 tablespoons rice vinegar
¼ cup lightly packed fresh cilantro
2 teaspoons honey or maple syrup
2 medium cloves garlic, roughly chopped
½ teaspoon fine-grain sea salt
¼ teaspoon chipotle chili powder or regular chili powder

As published by Cookie and Kate.

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