Description
A light quinoa salad with diced celery, peppers, currants, mint, cilantro, arugula and fresh mint. It’s tossed with a sweet and sour vinaigrette and topped with a mango chile salsa, almonds and chunks of creamy avocado.
Ingredients
2 1/2 to 3 cups water (590-710 mL)
1 cup dry quinoa (170 g)
1 teaspoon salt (5 g)
1 cup sweet and sour vinaigrette (240 mL)
1 cup chopped green onions (100 g)
1 cup diced celery (100 g)
1 cup diced yellow bell pepper (150 g)
1 cup diced red bell pepper (150 g)
1/4 to 1/2 cup currants, to taste (40-80 g)
3/4 to 1 cup fresh cilantro, coarsely chopped, to taste (30-40 g)
1/4 to 1/2 cup fresh mint, coarsely chopped, to taste (10-20 g)
3 or 4 handfuls arugula (optional) (30–40 g)
Slivered toasted almonds or pepitas for garnish (30 g)
Mango chile salsa, for garnish (optional)
Instructions
Cook the Quinoa:
- Bring 2½ to 3 cups of water to a boil in a medium saucepan over high heat.
- Add the quinoa and salt, then reduce the heat to medium.
- Cook until the water is reduced by two-thirds, about 10-12 minutes.
- Turn off the heat, cover the pot, and let the quinoa stand for 13 to 15 minutes until the water is fully absorbed.
- Fluff the quinoa with a fork and transfer it to a large bowl. (Yield: about 5 cups of cooked quinoa.)
Prepare the Salad:
- Drizzle the cooked quinoa lightly with 1/3 of the sweet and sour vinaigrette. Toss to combine.
- Add the chopped green onions, diced celery, yellow bell pepper, red bell pepper, and currants. Toss to evenly distribute the ingredients.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Assemble and Serve:
- Just before serving, toss the chilled quinoa salad with the remaining vinaigrette, adjusting to taste.
- Gently fold in the fresh cilantro and mint.
- If using arugula, place a generous handful in each serving bowl.
- Spoon a heaping portion of the quinoa salad into the center of the arugula.
- Garnish with slivered toasted almonds or pepitas, and a dollop of Mango Chile Salsa if desired.
- For extra nutrition, add large chunks of ripe avocado on top.
Notes
- This recipe makes enough quinoa salad to munch on for several days, if it’s kept refrigerated in an airtight container. It’s supercharged with antioxidants, and a couple of spoonfuls before a hike or a bike ride provide a bolt of natural energy.
- Rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- This salad is highly versatile—feel free to substitute or add in your favorite veggies or nuts.
- The quinoa can be made ahead of time and stored in the refrigerator for up to 3 days before assembling the salad.
- For a more robust flavor, toast the quinoa lightly in the saucepan before adding the water.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0g