Quick Quinoa Salad

Quick Quinoa Salad

  • 1 1/2 cups quinoa, rinsed and drained
  • 3 cups water
  • 4 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • 1 cup shredded carrots
  • 1 medium red bell pepper, diced
  • 3/4 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 medium shallot, thinly sliced
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • pinch ground black pepper
  1. In a medium pot over medium-high heat, bring quinoa and water to a boil. Reduce heat to simmer and cover. Cook until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat; transfer quinoa to a large bowl and set aside to cool.
  2. In a separate bowl, whisk together apple-cider vinegar and olive oil until emulsified.
  3. Once quinoa is cool, stir in carrots, red bell pepper, cranberries, walnuts, and shallot. Add mint and vinegar-and-oil mixture, tossing until salad is evenly coated. Season to taste with salt and pepper.

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