Quinoa Salad (v, gf)
A hearty salad, is bursting with flavor, color and packs a nutritional punch. Served as a main course or a side.
Equipment
- Very large salad or mixing bowl
- Zester
Ingredients
- 4 cups quinoa white cooked
- ½ large Red pepper/capsicum diced
- ¼ cup red onion minced or shallots
- ½ cup mixed vegetables defrosted and drained
- 1/3 cucumber British cubed
- 1/2 cup red cabbage finely shredded
- 1 whole pink lady apple rough chopped
- 1-2 tsp Serrano peppers finely minced or jalapeno optional
- 1-2 tbsp cilantro minced
- 1/3 cup spring onions chopped
- 1/2 cup cherry tomatoes halved
- 1 stalk celery thinly sliced
- 1/2 cup zucchini
- 1 fresh lime juiced
- 1 zest of lime
- 1/3 cup cranberries or cherries dried options raisins and or golden
- 1 tsp mint julienne
- 1/4 cup summer squash chopped
Dressing
- 4 cloves garlic finely minced
- ½ cup extra virgin olive oil
- 1/4 cup white wine vinegar White wine vinegar
- 2 tbsp maple syrup honey or evaporated cane sugar
- ¼ tsp chili oil
- 1 tsp paprika smoked
- 1/2 tsp salt
- 1/2 tsp pepper black
- 1-2 tsp marsala wine optional
Instructions
- In a large salad bowl whisk all the dressing ingredients together. Season with salt and pepper to taste.
- Set tomatoes aside.
- Mix the herbs and cut vegetables into the salad dressing. Add the hot quinoa mix thoroughly. Check for seasoning.
- Cover and allow to rest for 5-10 minutes. Before serving fold in tomatoes.
- This salad will keep in the refrigerator in an airtight container for 2-3 days. When serving from cold, allow salad to sit at room temperature for 10-15 minutes before serving.
Video
Notes
This salad can be made with any kind of dressing and vegetables you want.
You can add other kinds of aromatics to this salad ginger, fennel, parsley and lemongrass.
Nutrition
Serving: 1gCalories: 657kcalCarbohydrates: 91gProtein: 18gFat: 25gSaturated Fat: 3gSodium: 221mgPotassium: 892mgFiber: 11gSugar: 11gVitamin A: 1655IUVitamin C: 35mgCalcium: 84mgIron: 6mg
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