Quinoa, with numerous vegetables and zesty vinaigrette, makes for a wonderful salad dressing. Everyone loves this healthy quinoa salad, vegetables and fresh herbs. Absolutely vegan, dairy free, nut free this is for all to enjoy. The ingredients are basic and the combination is healthy, interesting and yummy.
Tangy Quinoa salad:
4 cups quinoa
4 cups of water
¼ cup white wine vinegar
1 tsp ground black pepper
1 tsp lemon juice
4 tsp Dijon mustard
1 cup olive oil
2 cucumbers, peeled and chopped
½ white onions, chopped
2 tomatoes, chopped
Fresh parsley leaves
Handful of arugula
Bring the quinoa and water to a boil in a saucepan. Reduce heat, cover and simmer until the quinoa is tender and what the water has absorbed, for about 15 minutes. Transfer the cooked quinoa into a large bowl and refrigerate until cold, about an hour.
Place the white wine vinegar, salt, pepper, lemon juice and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the cucumbers, white onions and tomato to the bowl with the quinoa. Pour the dressing and gently toss/fold until evenly mixed. Add the parsley and arugula and toss again lightly.
*Disclaimer: The artcile has been provided by Chef Anurudh Khanna, Multi Property Executive Chef – The Westin New Delhi. The opinions are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume and responsibility and liability for the same.