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

    Home » Recipe » Brunch

    Crunchy Quinoa Salad With Chili Mustard Vinaigrette

    Crunchy Quinoa Salad With Chili Mustard Vinaigrette - Plattershare - Recipes, Food Stories And Food EnthusiastsSweta Biswal
    6 April, 2018
    4.5 from 4 votes
    Served As Brunch, Salad
    Print Recipe Pin 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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    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Cuisine American
    Recipe Category Vegetarian
    Servings 2
    Recipe Taste Savoury, Tangy

    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 - Plattershare - Recipes, Food Stories And Food Enthusiasts
    • 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 Tags easy vegan meal ideas healthy vegan recipes quick vegan cooking vegan salad recipe

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    Recipe By
    Sweta Biswal

    Sweta Biswal

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    Responses

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

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

      Log in to Reply
    2. Avatar Of Parinaaz Marolia
      Parinaaz Marolia April 8, 2018

      4 stars
      What stunning photography, your flavour combinations are always refreshing!

      Log in to Reply
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