Quinoa Salad with Dijon Mustard Vinaigrette
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Cooking tools:
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Colander
- Refrigerator
- Serving bowl
- Spoon
- Chef's knife
- Cutting board
- Wooden spoon
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
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