This quinoa salad has it all. Cherry tomatoes, sliced apples, cannelloni beans, and fresh radishes are tossed together with a dijon dressing to make a flavorful side dish. With the addition of herbed sausage, this side salad can easily become a main dish.
By Simone Van Den Berg
Red Quinoa with Apricots and Mustard Dressing
Prep Time
Total Time
This quinoa salad has it all. Cherry tomatoes, sliced apples, cannelloni beans, and fresh radishes are tossed together with a dijon dressing to make a flavorful side dish. With the addition of herbed sausage, this side salad can easily become a main dish.
Author: Simone Van Den Berg
Recipe Type: Side
Serves: 2
Ingredients
- 150 gr red quinoa
- handfull of mixed cherry tomatoes
- handfull of chopped cashewnuts (unsalted)
- 2 stock cubes
- 1 apple, chopped
- few dried apricots in pieces
- 3-4 sundried tomatoes in oil, in pieces
- Small can of canellini beans (rinsed and drained)
- pepper
- salt
- few radishes, in slices
- fresh thyme, a few twigs, leaves only
Dressing
- 75 ml olive oil
- 3 tbsp Dijon mustard
- juice of 1 lemon
- zest of 1 lemon
- bit of honey
Instructions
- Cook the quinoa according to package instructions with two stock cubes (making sure you have at least 1 ltr of water) and leave to cool.
- Cut the cherry tomatoes in quarters or halves (depending on size) and cut and prepare the rest of the ingredients.
- Put everything together in a large bowl and shake it up
- Prepare the dressing by mixing the ingedients together and stir this well until it becomes one.
- Because of the dijon mustard it is a spicy dressing so if you don’t like that use a milder mustard
- Add some of the dressing to the salad and serve
Quinoa is one of my favorite grains and I like that it’s grown in different colors. Love all the ingredients in this salad. Cheers!