I think my now we’re all obsessed with the Mexican Corn Quinoa Salad from a few years back on WGC. I gave it a new spin and added some avocado cilantro vin and Havarti and OMG it’s equally as perfect! Say hello to your new fav lunch: Havarti Quinoa Salad with Cilantro Vinaigrette!
I think it’s my new mission to have a slew of recipes that are easy to prep ahead when it comes to lunch. So often I find myself working until well into “lunch time” and I am ravenous. If nothing is prepped and ready to eat, I wind up eating a block of cheese or something random I find in my fridge. While an entire block of cheese is in fact delish, I’d rather have something that incorporates that cheese into something a little more filling / nutritious. This easy to prep ahead Havarti Quinoa Salad with Cilantro Vinaigrette is exactly the ticket!
Here’s the drill:
- The quinoa can be prepped ahead of time and kept in the fridge plain until ready to assemble.
- The cilantro vinaigrette (which we all know and love) is mixed with 1 avocado while in the blender so it’s a creamy cilantro vinaigrette! Because there is vinegar in there, you can prep that ahead of time too as that will help the avocado not to turn brown.
- The rest, easy knife skills and then just toss and stir. MY KINDA MEAL! Feel free to add in any leftover cooked chicken, shrimp, steak etc. Or any other veggies lying around your fridge.
What you’ll need:
Havarti Quinoa Salad with Cilantro Vinaigrette
Havarti Quinoa Salad with Cilantro Vinaigrette is hands down my new favorite lunch. Big chunks of creamy havarti, the most addictive cilantro vinaigrette plus quinoa and veggies! It's perfect.
Ingredients
- 1 cup red or white quinoa
- 2 cups corn about 4 ears, cut from the cob
- 2 green onions sliced
- 1 jalapeno, diced and seeds removed
- 1 recipe cilantro vinagrette
- 1 avocado
- 1 lime juiced
- 1/2 cup havarti cheese cubed
- chili powder to taste
- salt and pepper to taste
Instructions
- Cook the quinoa according to the package directions.
- Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño, green onions, cilantro avocado vinaigrette, all of the lime juice, chunks of havarti cheese and a dash of chili powder. Toss to combine.
For the Cilantro Vinaigrette
- Make according to the link above but add 1 avocado into the mix before blending until smooth. If it's too thick, smooth out with a few tablespoons of water. The consistency should be that of mayo.
Notes
The quinoa makes this salad hearty enough to make ahead.
Nutrition Information
Calories: 437kcal | Carbohydrates: 51g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 124mg | Potassium: 704mg | Fiber: 9g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 19mg | Calcium: 124mg | Iron: 3mg
Ingredients does not include jalepeno but instructions do??????
Mimi – jalapeño is the 4th item listed on the ingredients list.
I can’t wait to use my cilantro for this!!!!
Any suggestions on another ingredient to use besides quinoa??? Not a fan
farro or rice!
Better chilled or room temp?
my preference is room temp
Not a huge cilantro fan…any other dressin?g you would recommend
my basil vinaigrette would be delish too
Holy heck this was good. Love the addition of the avocado to the vinaigrette—so creamy! Made this as a side this time, but can’t wait to make it again as a main dish and add shrimp.
Simply amazing. Fresh and a family favorite! Adding to my repertoire.
Super easy and great for a meatless dinner!
Hi!
Can you use creamy mild Havarti cheese???
sure could