QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS
Some ideas are tomato,roasted red pepper,cucumber,blanched green beans,broccoli florets, edamame,jalapeno,grilled corn,avocado.
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- 1 c
- white quinoa
- 1 1/2 c
- chicken broth(for vegetarian, use vegetable broth)
- 3 clove
- 1 large
- 3 Tbsp
- diced red onion
- 1/2 large
- roasted red pepper
- 1/4 c
- cider vinegar
- 2 tsp
- light avave syrup
- 2 tsp
- dijon mustard
- 1/4 tsp
- kosher salt
- few grinds
- fresh cracked black pepper
- 2 Tbsp
- olive oil
Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute.
Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves.
Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes.
Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
PREPARE THE VEGETABLES:
Cut the cucumber lengthwise in half and use a spoon to remove the seeds.
Cut into 1/4's lengthwise and then cut into thin strips.
Cut onions into 1/4" dice.
Cut roasted red pepper into 1/4" dice.
Place all the veg in a bowl large enough to hold the salad.
Use a clean small jar with lid to shake, or a small bowl with a whisk.
Add dijon mustard, vinegar, agave, oil, salt and pepper.
Shake or whisk to combine.