Quinoa Salad

with green mustard dressing

https://www.cutoutandkeep.net/projects/quinoa-salad-2 • Posted by Anova

Quinoa (keen-wah) is actually a seed, not a grain, but in any case it’s a brilliant alternative to rice or couscous and is something we serve a lot at home. It’s considered a superfood, as it’s a complete protein and contains eight essential amino acids as well as having numerous other benefits. It might seem light and fluffy but it really fills you up without bogging you down and makes a fantastic base for this zesty salad. A spiralizer is a really good piece of equipment for making vegetable ribbons that look beautiful in salads. It’s well worth investing in one, but just use a grater if you don’t have one to hand.

You will need

For the salad
360 g Quinoa 1 l Water 2 Carrot(s) , grated 2 Oranges , peeled, segmented, then cut in half Zest of ¼ Orange(s) 80 g Flaked Almonds , toasted 60 g Raisins 2 Handfuls of fresh Parsley leaves 2 Spring Onions (scallions), finely sliced A handful of mixed Sprouts , homemade or store-bought 2 Beetroot , peeled and 
spiralized or grated, to garnish Salt and Pepper
For the Green Mustard Dressing
100 ml Olive Oil 1 tbsp + 2 tsp Apple Cider Vinegar 1 tbsp Dijon Mustard 1 tsp Agave Syrup or other sweetener A handful of fresh Parsley A handful of fresh Basil

Project Budget

Time

Difficulty

Description

Quinoa (keen-wah) is actually a seed, not a grain, but in any case it’s a brilliant alternative to rice or couscous and is something we serve a lot at home. It’s considered a superfood, as it’s a complete protein and contains eight essential amino acids as well as having numerous other benefits. It might seem light and fluffy but it really fills you up without bogging you down and makes a fantastic base for this zesty salad. A spiralizer is a really good piece of equipment for making vegetable ribbons that look beautiful in salads. It’s well worth investing in one, but just use a grater if you don’t have one to hand.

Instructions

1. Rinse the quinoa for a minute or so, then drain. Bring the water to the boil in a pan, then add the quinoa and a couple of pinches of salt. Cook on a medium heat for 10–12 minutes until the water is absorbed. Put in a strainer to drain any traces of water before spreading it out on a tray to cool.

2. While the quinoa cools, make the dressing by putting all the ingredients in a blender and combining until smooth. Season with salt and pepper to taste.

3. Assemble the salad by gently mixing the quinoa with the dressing and all the salad ingredients, except the beetroot. Garnish with the beetroot and serve.