Mega Crunchy Romaine Salad with Quinoa

Scaled for 4 portions · 6 steps

0.67 cupuncooked quinoa, rinsed1.33 cupwater0.5 cupraw sunflower seeds0.5 tspolive oil1 cupshredded carrots (I used 2 large carrots, turned into ribbons with a julienne peeler and roughly chopped)1 cupchopped cabbage (green or purple) or broccoli slaw0.5 cupchopped radishes0.5 cupdried cranberries0.33 cupolive oil3 tbsplime juice (about 2 medium limes)2 tbsprice vinegar0.25 cuplightly packed fresh cilantro2 tsphoney or maple syrup2medium cloves garlic, roughly chopped0.5 tspfine-grain sea salt0.25 tspchipotle chili powder or regular chili powder—1 small head of romaine (about 11 ounces) or one 5-to-6-ounce bag of romaine, chopped into bite-sized pieces

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