QUINOA SALAD

This fresh new quinoa salad is just the dish for easy entertaining. It is super easy to make and is a real crowd pleaser!

It also packs easily for lunches on the go or picnics.

I have served this Quinoa Salad on its own but it is really great over a bed of spinach with the garnishes I suggest below. Once this Quinoa Spring Salad  is made it can be stored in the fridge for a day or two. 

Quinoa has a much higher protein content than other grains and pastas which makes it a wonderful choice for a side dish that is low on the glycemic index.

Quinoa, unlike many other grains, is also a wonderful source of lysine, an amino acid that vital for the synthesis of proteins.

Another thing that I love about this Quinoa Spring Salad is that it makes an awesome quick snack.

Quinoa Salad 

Ingredients:

 

Salad 

• 3 cups cooked quinoa
• 1/2 cup young asparagus
• 1 cup red pepper, chopped
• ¼ cup green onion, chopped
• ½ cup cucumber, chopped
• 1/2 cup niblet corn
• 1/4 cup grated carrots
• 4 tbsp. cilantro, chopped
• 4 tbsp. Cider Maple Dressing
• ½ tsp Himalayan Sea Salt
• ¼ tsp Black Pepper

Optional garnishes:

• 2 TBSP roasted soybeans
• Parsley sprigs
• Chopped purple onion
• Sliced avocado
• Pea pods
• Chopped tomatoes
• Spinach (to serve over)

Cider Maple Dressing 

• ¼ cup apple cider vinegar
• 1 tsp Dijon mustard
• ¼ tsp Himalayan Sea Salt
• 1 ½ tbsp. pure maple syrup
• ¼ cup extra virgin olive oil

 

Method 

Cook 1 cup quinoa according to package directions. When cooked fluff with a fork and refrigerate to cool.  Meanwhile chop the vegetables and set aside.

Combine all ingredients for the dressing and whisk till smooth.

Once the quinoa is cool add all other ingredients and stir well. When you are ready to serve the salad add 4 tbsp. of the Cider Maple Dressing and enjoy!

Serve this delicious quinoa salad recipe on its own or on top of spinach (either fresh or wilted) and covered with some or all of the garnishes above.