Quinoa Vegetable Salad

Name: Quinoa Vegetable Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 small carrot, shredded; 2 teaspoons Dijon mustard; 1 Tbsp minced fresh parsley; 1 Tbsp minced fresh thyme or 1 teaspoon dried thyme; 149 grams grape tomatoes, halved; 2 Tbsps lemon juice; 2 teaspoons olive oil; 73 grams frozen peas, thawed; 0 teaspoons pepper; 85 grams quinoa, rinsed; 0 teaspoons salt; 1 shallot, minced; 60 grams fresh spinach; 0 teaspoons sugar; 237 milliliters water; 1 Tbsp white balsamic vinegar

Quinoa Vegetable Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This hor d'oeuvre has 141 calories, 5g of protein, and 4g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of lemon juice, water, spinach, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 35 minutes. 1 person found this recipe to be flavorful and satisfying. Users who liked this recipe also liked Quinoa Vegetable Salad, Quinoa Vegetable Salad, and Quinoa Vegetable Salad.

Instructions

In a small saucepan, bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.

Ingredients you will need

Quinoa

Water

Remove from the heat; fluff with a fork.

Transfer to a large bowl; cool completely.

Equipment you will use

Bowl

Add the tomatoes, peas, carrot and shallot.

Ingredients you will need

Tomato

Shallot

Carrot

Peas

In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mustard

Parsley

Vinegar

Sugar

Thyme

Cooking Oil

Equipment you will use

Bowl

Drizzle over quinoa mixture; toss to coat. Chill until serving.

Ingredients you will need

Quinoa

Place spinach on a serving plate; top with quinoa salad.

Ingredients you will need

Spinach

Quinoa

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

1small

carrot, shredded 2teaspoons

Dijon mustard 1Tbsp

minced fresh parsley 1Tbsp

minced fresh thyme or 1 teaspoon dried thyme 149grams

grape tomatoes, halved 2Tbsps

lemon juice 2teaspoons

olive oil 73grams

frozen peas, thawed 0teaspoons

pepper 85grams

quinoa, rinsed 0teaspoons

salt 1

shallot, minced 60grams

fresh spinach 0teaspoons

sugar 237milliliters

water 1Tbsp

white balsamic vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Arboleda Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Arboleda Chardonnay

Arboleda Chardonnay is bright and beautiful light yellow in color and very perfumed on the nose, with an exuberant side showing pronounced notes of tropical fruits such as papayas, pineapple, and a light touch of melon, along with a more complex and subtle side that developed in the barrel and recalling hazelnut, almonds, and a touch of toast. The palate is creamy and long with a delicious acidity that lends freshness and tension. This is a complex wine brimming with youthfulness and good structure leading to a long finish, all of which promise excellent longevity in the bottle.