Quinoa Spring Salad with Simple Cider Vinaigrette - alive magazine
Cooking the quinoa in advance makes this salad especially quick to prepare! Salad 1/2 cup (125 mL) frozen green peas (plus 2 cups/500 mL boiling water to soak…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Immersion blender
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Pot
- Stove
- Paper towel
- Airtight container
Ingredients
- oa, cooled
- 1 cup (250 mL) red bell peppers, chopped
- 1/4 cup (60 mL) green onions, thinly sliced
- 1/2 cup (125 mL) cucumber, seeds removed, diced
- 1/4 cup (60 mL) green pistachios
- 1/4 cup (60 mL) shelled hempseed nuts
- 3 Tbsp (45 mL) parsley, cilantro, or basil, chopped
- 1/4 tsp (1 mL) sea salt
- 1/4 cup (60 mL) Simple Cider Vinaigrette (recipe follows)
- 1/4 cup (60 mL) apple cider vinegar
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper to taste
- 1 1/2 Tbsp (25 mL) pure maple syrup
- 1/4 cup + 1 Tbsp (75 mL) extra-virgin olive oil
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