Crispy Quinoa Crunch Salad with Raspberry Vinaigrette
Author: simply beautiful eating
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- ⅔ cup (120 g) raw quinoa
- 1 cup (240 ml) water
- 2 cups (130 g) arugula
- 1 yellow, red or orange bell pepper, diced
- 1 small apples cored and sliced or diced
- 1 Bartlett pair, sliced
- ¼ cup of ready to serve match stick carrots
- ¼ cup (30 g) toasted walnuts or pecans roughly chopped
- ⅓ cup (50 g) crumbled feta cheese or goat cheese
- Prepare the ⅔ cup uncooked quinoa and water according to package directions.
- Preheat oven to 375F.
- When quinoa is cooked place on cookie sheet and spread out. Drizzle with olive oil and sesame oil.
- Bake for 20-30 minutes or until crispy.
- Meanwhile prepare your salad bowl with arugula, feta / goat cheese, toasted nuts, bell peppers, sliced pear, apple and carrots.
- Top with crispy quinoa and toss.
- Dress with your choice of vinaigrette. I made a raspberry one - see recipe below.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2024/03/18/crispy-quinoa-crunch-salad-with-raspberry-vinaigrette/
3.5.3251