I found a recipe that had similar ingredients that was torn from a newspaper clipping. Of course, I used what I had on hand and tinkered a bit but it is a lovely, healthy salad that could easily be a meal.
This is an easy-to-make salad that can be made ahead for lunches or meals as it keeps well in the fridge for a couple days.
Try not to feel like a "health freak" when you are eating this salad- I dare you!
Crunchy Quinoa Salad
If you don't happen to have apple cider vinegar, lemon juice would make a great substitution in the vinaigrette. And I might just sprinkle some feta on my salad tomorrow...
1 cup quinoa
2 stalks celery, diced
1 red pepper, diced
2 carrots, grated
1/2 cup roasted (or raw) pumpkin seeds
1/2 cup sesame seeds (I used brown)
Dressing:
1/4-1/3 cup apple cider vinegar, to taste
1 tsp agave syrup or honey, if desired
1/2 tsp dijon mustard
salt and pepper, if desired
1. Bring 1 cup quinoa to boil in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Fluff with fork and let stand while preparing vegetables.
2. Toss quinoa and chopped vegetables together in large bowl.
3. Shake or whisk dressing ingredients together and pour over quinoa mixture, reserving any remaining dressing for another use. Toss to combine.
