Recipe: Quinoa salad

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Prepare your cooking surface by cleaning it and washing your hands.

In a large mixing bowl, add 3/4 cup of shredded or finely chopped carrots, 1 cup of drained and rinsed garbanzo beans, 3/4 cup of finely chopped green pepper, 3/4 cup of finely chopped red pepper, 3/4 cup of dried cranberries, and 1/2 cup of chopped almonds.

In a saucepan, mix 1 cup of quinoa with 2 cups of water and bring it to a boil.

Once boiling, reduce heat and let it simmer for about 15 minutes until all the water is absorbed.

After the quinoa is cooked, add 1 tablespoon of lemon juice and let it cool.

Combine the cooled quinoa with the salad ingredients in the mixing bowl.

For the dressing, in a liquid measuring cup, combine 4 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey.

Whisk the dressing ingredients together until well combined.

Drizzle the dressing over the salad and mix until everything is nicely coated.

Serve the salad hot, cold, or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary