Red Quinoa Salad
Servings
4
Prep Time
10 minutes
Cooking Time
3 minutes
INGREDIENTS
DRESSING INGREDIENTS
- 1/4 cup Red Wine Vinegar
- 1/4 cup of Olive Oil
- 1 tablespoon of Dijon Mustard
- 1 teaspoon of Honey
- Salt and Pepper to taste
- Juice of half a lemon
SALAD INGREDIENTS
- 1 cup of Red Quinoa (you can use white quinoa too)
- 1 cup of water
- 2 cups of mixed greens of your choice
- 1/2 cup diced cucumber
- 1/2 cup diced yellow bell pepper
- 1/2 cup of diced carrots
- 4 red or green seedless grapes, halved (I used red)
- 1/2 cup of roughly chopped mint
- 1/2 cup of roughly chopped parsley
- 1/8 cup of goat cheese
Red Quinoa is a gluten-free ancient grain with the benefits of a whole-grain food. When cooked, it fluffs up with a chewy, nutty texture and tastes delicious as a salad, side or main course. One of the reasons I love quinoa is because it is so versatile, and it can be flavored in so many different ways. I love eating it as a salad with my favorite vegetable burger, or as a substitute for rice with chicken curry or as a side with salmon. I love cooking it on my gas stove, but when I am in a rush or meal prepping, I cook it in my instant pot and it is done in 3 minutes. I allow it to cool for 30 minutes before using it.
- For the dressing, combine all ingredients in a Nutri Bullet and set aside
- Cook the Quinoa as per the instructions on the packet, or you can cook it in an instant pot by adding 1 cup of water for 1 cup of quinoa and pressure cooking it for 3 minutes and letting the pressure release naturally
- Allow it to cool for 30 minutes
- Assemble the salad by adding all ingredients in a large mixing bowl and tossing it with the dressing
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