Crunchy Quinoa Salad With Chili Mustard Vinaigrette - Plattershare - Recipes, Food Stories And Food Enthusiasts

Crunchy Quinoa Salad With Chili Mustard Vinaigrette

April 6, 2018
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4.7
3 Votes
Brunch, Dinner, Lunch, Salad
Prep Time
0h
10m
Cook Time
0h
12m

Cuisine

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Yield / Serves

2 Servings

Category

About Recipe

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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Ingredients

1 cup Quinoa, rinsed
1 cup chopped vegetables ( bell peppers, cucumber, rocket lettuce, cabbage, etc )
a handful of roasted peanuts
1/4 tsp salt
For the vinaigrette - 3 tsp brown mustard seeds ( big ones )
3 tsp yellow mustard seeds
2 dried Ghost peppers
2 pinch turmeric
1/2 cup vinegar
1/4 cup mustard oil
1 tsp sugar
1/2 tsp salt
Final Garnish - a dash of lime juice
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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.
Crunchy Quinoa Salad With Chili Mustard Vinaigrette Recipe
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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Tags
easy vegan meal ideas healthy vegan recipes quick vegan cooking quinoa superfood super easy vegan lunch vegan salad recipe
Sweta Biswal

Sweta Biswal

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Responses

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  1. Avatar Of Parinaaz Marolia
    Parinaaz Marolia April 8, 2018

    What stunning photography, your flavour combinations are always refreshing!

  2. Avatar Of Rajeswari Annamalai
    Rajeswari Annamalai April 9, 2018

    Looks very delicious. I would also like to try this recipe with quinoa as well as millet. Yummy and healthy!

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