Random Act of Quinoa Salad
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5 from 1 vote

Random Act of Quinoa Salad

Adding the cauliflower to the quinoa during the last five minutes of cooking softens it very slightly without making it lose its crunch; if you prefer it raw, just skip that step.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad, Salad Dressing
Cuisine: Vegan
Servings: 2
Calories: 281kcal
Author: Susan Voisin

Ingredients

  • 1/2 cup quinoa rinsed well
  • 1 cup water
  • 1 clove garlic minced
  • 2 cups cauliflower flowerets
  • 1 bell pepper red, green, purple, yellow, or combination, chopped
  • 1 zucchini halved lengthwise and sliced into 1/4-inch pieces
  • 1/2 mango cut into cubes
  • about 1/3 cup of your favorite dressing or Orange-Curry Dressing

Orange-Curry Dressing:

  • 1/2 onion
  • 1/4 cup orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1/2 to 1 teaspoon curry powder to taste
  • 1/4 teaspoon minced ginger
  • 1/2 teaspoon flax seeds ground

Instructions

  • Combine the quinoa, water, and garlic in a saucepan. Bring to a boil, reduce heat, and cook covered for 10 minutes. Add the cauliflower and check to see that there is still water in the quinoa; if not, add 2 tablespoons of water. Cover and cook on low for 5 minutes, or until water is absorbed and quinoa is tender.
  • Put the quinoa/cauliflower into a large serving bowl and add the zucchini and bell peppers. (If you are using a pre-made salad dressing, add it now, just enough to moisten; refrigerate until chilled and add mango just before serving.)

To make the Orange-Curry Dressing:

  • Saute the onion in a small pan until just beginning to brown, about 3 minutes. Transfer it to a small blender and add all the remaining ingredients. Blend well, until onion is pureed. Pour just enough of this dressing over the salad to moisten, and reserve the rest.
  • Cover and refrigerate until ready for serving. Add the mango and serve with extra dressing on the table.

Notes

Nutrition info includes Orange-Curry Dressing.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 57g | Protein: 10g | Fat: 3g | Sodium: 50mg | Fiber: 9g