Crunchy Quinoa Salad With Chili Mustard Vinaigrette

Crunchy Quinoa Salad With Chili Mustard Vinaigrette - Plattershare - Recipes, food stories and food lovers
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.
4.50 from 4 votes
Print Pin
Advertisement
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Served As: Brunch, Salad
Recipe Cuisine Type: American
Recipe Taste: Savoury, Tangy
Calories 758 kcal
Servings 2

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

  • 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
Advertisement

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 lovers
  • 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.

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

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

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.

No comments yet

Leave a Reply