Description
A vibrant quinoa salad packed with fresh veggies, herbs, and a zesty vinaigrette. Topped with crunchy almonds and a sweet mango salsa for a delightful crunch.
Ingredients
Units
- 2.5-3 cups (590-710 mL) water
- 1 cup (170 g) dry quinoa
- 1 tsp salt
- 1 cup (240 mL) sweet and sour vinaigrette
- 1 cup (100 g) chopped green onions
- 1 cup (100 g) diced celery
- 1 cup (150 g) diced yellow bell pepper
- 1 cup (150 g) diced red bell pepper
- 0.25-0.5 cups (40-80 g) currants
- 0.75-1 cups (30-40 g) fresh cilantro
- 0.25-0.5 cups (10-20 g) fresh mint
- 3-4 handfuls (30-40 g) arugula
- Slivered toasted almonds or pepitas for garnish
- Mango chile salsa for garnish
Instructions
Cook the Quinoa
- Bring 2 1/2 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.
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
- For a richer flavor, toast the quinoa in a dry pan before adding water.
- Substitute dried cranberries or chopped apricots for the currants.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 0g