Crunchy Quinoa Salad With Chili Mustard Vinaigrette
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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 vegetables chopped, bell peppers, cucumber, rocket lettuce, cabbage, etc.
- 1 handful peanuts roasted
- 1/4 tsp Salt
For the vinaigrette
For Garnish
- 1 dash 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.
- Serve immediately.
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.
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
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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!