Crunchy Quinoa Salad With Chili Mustard Vinaigrette
6 April, 2018
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 Â
- 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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InstructionsÂ
- 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.
Responses
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!