Quinoa Salad with Dijon Mustard Vinaigrette
amandapropper80
Category: salad
Yield: 4 servings
Calories/serving: 250
Preparation time: 30 minutes
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Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup dried cranberries
- 1/4 cup toasted sesame seeds
- 1/2 cup yellow onions, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2 cup olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Directions
In a medium pot, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool to room temperature.
While the quinoa is cooling, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, dijon mustard, olive oil, dried basil, table salt, dried oregano, and ground black pepper until well combined.
In a large mixing bowl, combine the cooled quinoa, rinsed and drained chickpeas, dried cranberries, toasted sesame seeds, and finely diced yellow onions.
Pour the vinaigrette over the quinoa mixture and toss everything together until well-coated.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup dried cranberries
- 1/4 cup toasted sesame seeds
- 1/2 cup yellow onions, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2 cup olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Category: salad
Yield: 4 servings
Calories/serving: 250
Preparation time: 30 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a medium pot, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool to room temperature.
While the quinoa is cooling, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, dijon mustard, olive oil, dried basil, table salt, dried oregano, and ground black pepper until well combined.
In a large mixing bowl, combine the cooled quinoa, rinsed and drained chickpeas, dried cranberries, toasted sesame seeds, and finely diced yellow onions.
Pour the vinaigrette over the quinoa mixture and toss everything together until well-coated.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature.
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