Description
Sweet and savory quinoa salad with a tangy Dijon dressing. Perfect as a side or light main course.
Ingredients
Units
Scale
- 1/4 cup 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
- 1/3 cup 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 liter of water) and leave to cool.
- Cut the cherry tomatoes into quarters or halves (depending on size) and prepare the remaining ingredients.
- Combine all ingredients in a large bowl and toss.
- Prepare the dressing by mixing all ingredients until well combined.
- Add some of the dressing to the salad and serve.
Notes
- To enhance the sweetness, use honey-glazed dried apricots if available.
- For a creamier dressing, whisk in 1-2 tablespoons of plain yogurt or tahini.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors will meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 50
- Fiber: 8
- Protein: 10