Sunshine quinoa salad
Enjoy a burst of flavors with this vibrant sunshine quinoa salad. Packed with fresh ingredients and zesty dressing, it's a delightful culinary delight.
Ingredients:
- 2 cups quinoa
- 4 cups water
- 1/4 teaspoon fine sea salt
- 1 teaspoon turmeric
- 1 large lemon, juiced
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3/4 teaspoon fine sea salt
- fresh ground pepper
- 1/2 cup pine nuts
- 1/2 cup craisins
- 1/3 cup chopped mint
- 1/3 cup chopped flat leaf parsley
- 2 cups finely shredded green cabbage
- 10 radishes, thinly sliced
Instructions:
- For the Quinoa:
- To cook the quinoa: Combine quinoa, water, turmeric, and sea salt in a 2-quart saucepan. Cover with a lid and bring to a boil. Stir the mixture and promptly turn off the heat. Keep the pan covered and let it sit for at least 30 minutes. Remove the lid and fluff the quinoa with a fork.
- For the Salad:
- To make the citrus vinaigrette: While the quinoa is resting, use a citrus juicer to extract the lemon juice into a large serving bowl. Add in extra virgin olive oil, apple cider vinegar, honey, and sea salt. Mix until the honey and sea salt dissolve. Season with freshly ground pepper to your liking.
- To assemble the salad: In a skillet over medium heat, toast the pine nuts until they turn golden. Stir regularly to prevent them from burning. Set the toasted nuts aside to cool. Combine mint, parsley, cabbage, radishes, and the cooled pine nuts with the vinaigrette. Mix thoroughly. Gently fold in the cooled quinoa into the vinaigrette mixture, ensuring there are no clumps. Mix everything well.
Summary:
- Calories: 2611 kcal
- Fat: 123 g
- Protein: 62 g
- Carbs: 339 g
- Potassium: 3154 mg
- Magnesium: 919 mg