Quinoa Salad with Maple & Dijon Vinaigrette
This quinoa salad with maple and dijon vinaigrette is the perfect post-holiday detox salad. It’s packed with protein, fiber, and antioxidants.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tbsp Almonds chopped
- ½ cup Cucumber diced
- ½ cup Cherry Tomatoes diced
- ¼ cup Fresh Parsley or Basil finely diced
- ¼ cup Dried Cranberries
- ¼ cup Vegan Feta Crumbles
Vinaigrette
- ¼ cup Olive Oil
- 2 tbsp Lemon Juice
- 2 tsp Maple Syrup
- 1 tsp Dijon Mustard
- ¼ tsp Salt or to taste
- ⅛ tsp Black Pepper or to taste
Instructions
- In a small deep pot, bring water to boil, then add quinoa. Cook over low-medium heat until water is dissolved. Remove from heat and allow quinoa to cool down a little.
- In the meantime, toast almonds in a small skillet over medium heat until golden brown. Then set aside.
- In a medium mixing bowl add olive oil, lemon juice, maple syrup, dijon mustard, salt and pepper. Whisk ingredients together.
- In the same bowl add cucumber, cherry tomatoes, parsley or basil, dried cranberries, vegan feta crumbles, boiled quinoa and toasted almonds. Gently toss salad, mixing everything together well.
- Serve chilled.
Notes
Note: Add protein if desired.