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Issue 450: Colorful Quinoa Salad

Estee Kafra

Quinoa is a great side dish or salad for any meal.

Wednesday, June 13, 2018

 Mishpacha-Recipe

Food preparation and styling by Chanie Nayman, Photography by Lisa Monahan

Quinoa salads are great for mixing and matching. I sometimes substitute the corn here for a firm mango, finely diced.

Ingredients

Serves 6

Salad Ingredients
  • 1 cup raw quinoa
  • 1 ½ cups frozen green peas
  • 1 red onion finely diced
  • 1 cup corn (from a can)
  • 2 scallions cut thinly
  • 1 cup kale cut into pieces (optional)

Dressing
  • ½ cup of oil
  • ¼ cup vinegar
  • 1 tbsp plus 1 tsp honey
  • 1 tbsp plus 1 tsp Dijon mustard
  • 1 tsp salt


Preparation

Rinse the quinoa well under cold running water and then cook quinoa according to package directions. Let cool and fluff with a fork. 

Heat a pot of water to a low boil and blanch frozen peas for a few minutes, just until they turn brighter in color. Strain. Add to cooked quinoa along with the remaining chopped ingredients. 

Mix all ingredients for the dressing and pour over quinoa. Toss to mix and let marinate in fridge for minimum 3 hours.

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