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Quinoa Salad (Recipe)

Ingredients

For the salad

• 1 cup uncooked quinoa
  
• 2 cups water
  
• 1/2 medium English cucumber, diced (1 cup)
  
• 1 medium bell pepper, chopped (1 cup)
• 1 baby bok choy, chopped (2 cups)
• 1 cup additional grated or chopped veggies like carrots or broccoli stems, optional
• 1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
• 1/4 cup (35 grams) dried fruit, blueberries or cranberries
• 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
• 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

For the dressing

• 1/4 cup (60 ml) extra-virgin olive oil
  
• 1/4 cup (60 ml) apple cider vinegar
  
• 1 teaspoon Dijon mustard
  
• 1/2 teaspoon honey or maple syrup
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Juice from 2 to 3 lemon wedges, optional

Instructions

• 1.  Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.

• 2. Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

• 3. Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

• 4. When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.

• 5. In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.

• 6. Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

Enjoy!!!

Servings : 8
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 282kcal

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