Crunchy Quinoa Salad With Chili Mustard Vinaigrette
22 minutes
1153 reads
About Crunchy Quinoa Salad With Chili Mustard Vinaigrette
Most of my vegan meals are inherently healthy and quick to prepare. But whenever I am in the mood for something that gets done in a jiffy, there is always a delicious salad lurking around the corner. Surprised ? Don't be !! All this recipe calls for is some quinoa from the pantry, some crunchy veggies from the fridge and a do-it-yourself Vinaigrette made with a few essentials grabbed right off the kitchen counter.
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Recipe Time & More
Prep10 minutes
Cook12 minutes
Total22 minutes
Ingredients
- 1 cup Quinoa rinsed
- 1 cup Vegetables bell peppers, cabbage, chopped, cucumber, etc., rocket lettuce
- 1 handful Peanuts roasted
- 1/4 tsp Salt
For the vinaigrette
- 3 tsp Mustard Seeds big ones, brown
- 3 tsp Mustard Seeds yellow
- 2 Ghost Peppers dried
- 2 pinch Turmeric Powder
- 1/2 cup Vinegar
- 1/4 cup Mustard Oil
- 1 tsp Sugar
- 1/2 tsp Salt
For Garnish
- 1 dash Lime Juice
Instructions
- Take 2 cups of water in a saucepan. Add the rinsed quinoa to it along with 1/4 tsp salt.
- Place it on a medium flame. Bring it to a boil and then reduce the flame.
- Simmer for 10-12 minutes or till most of the water is absorbed.
- Cover and keep aside for 5 mins. Fluff it up with a fork. Let it cool down to room temperature.
- For making the vinaigrette, take the mustard, turmeric, sugar, chili and salt in a blender jar. Give it a buzz on low to medium speed till it turns powdery.
- Slowly add the oil and vinegar to the jar . Blend it into a smooth paste.
- Transfer this Vinaigrette to a sterilized airtight jar. It can be stored in the fridge for a few months.
- For making the salad, take the quinoa and chopped vegetables in a mixing bowl. Add about a teaspoon of the vinaigrette and toss everything together. Adjust the seasoning o the amount of vegetables if required .
- Finally add the lemon juice and peanuts and mix it once again.
- Serve immediately.
Recipe Notes
- Always wash the quinoa (before cooking) under running water for 5 mins to reduce the bitterness.
- The Ghost chilis are quite hot so be careful while handling them.
- Use gloves. Alternatively use Jalapenos, Chipotle, Bird’s eye or any other pepper of your choice.
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Recipe Nutrition
Calories: 758kcalCarbohydrates: 77gProtein: 21gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gSodium: 930mgPotassium: 815mgFiber: 14gSugar: 5gVitamin A: 4635IUVitamin C: 10mgCalcium: 95mgIron: 6mg
Sweta Biswal
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5 Comments
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Absolutely scrumptious! Thanks for the recipe.
I’m excited to make this at home!
Looks very delicious. I would also like to try this recipe with quinoa as well as millet. Yummy and healthy!
What stunning photography, your flavour combinations are always refreshing!
This is a fantastic recipe! Thanks for sharing.