Natalie’s Favorite Quinoa Salad
(from Heather Hulsey’s recipe box)
Source: thekindlife.com/Aine Carlin
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Vegan; Healthy Side Dish
Ingredients
- 1 cup quinoa
- 1/2 cup sweetcorn (fresh,frozen, or canned)
- 1/4 cucumber
- 1/2 red onion
- 5 sundried tomatoes
- 1 lemon
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon cider vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon organic unrefined sugar
- 1/2 teaspoon salt and pepper
- 1 tablespoon finely chopped dill
- 1/4 cup radish sprouts
Directions
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In a pot, add 2 cups of water to the quinoa. Bring to a boil, cover and then gently simmer until all the water has absorbed. Transfer to a plate and set in the fridge to cool.
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Finely dice the red onion. Skin and de-seed the cucumber and cut into small chunks. If you are using fresh sweetcorn, take it off the cob using a knife and blanche the kernels for a few minutes. If using frozen, place them in a bowl, cover with freshly boiled water, drain and rinse. If using canned simply rinse. Cut the sundried tomatoes into small pieces. Set all ingredients aside. In a clean empty jam jar, add the mustard, sugar, salt and pepper, vinegar, lemon juice, EVOO, and dill. Screw the lid on tightly and give it a vigorous shake.
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Take the quinoa out of the fridge and carefully mix through all the ingredients. Pour over 2/3 of the dressing and give it a gentle, coaxing stir. Serve in a bowl, topped off with the sprouts and using the remaining dressing to drizzle over the top.