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Crunchy Quinoa Salad With Chili Mustard Vinaigrette

4.50 from 4 votes

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.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Served AsBrunch, Salad
Recipe Taste Savoury, Tangy
Servings 2


  • 1 cup quinoa rinsed
  • 1 cup vegetables chopped, bell peppers, cucumber, rocket lettuce, cabbage, etc.
  • 1 handful peanuts roasted
  • 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

For Garnish

  • 1 dash lime juice


  • 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 - Plattershare - Recipes, food stories and food lovers
  • Serve immediately.


  • 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.

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

Calories: 758 kcal | Carbohydrates: 77 g | Protein: 21 g | Fat: 42 g | Saturated Fat: 5 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 22 g | Sodium: 930 mg | Potassium: 815 mg | Fiber: 14 g | Sugar: 5 g | Vitamin A: 4635 IU | Vitamin C: 10 mg | Calcium: 95 mg | Iron: 6 mg

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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