Crispy Quinoa Crunch Salad with Raspberry Vinaigrette
 
 
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Ingredients
  • 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
Instructions
  1. Prepare the ⅔ cup uncooked quinoa and water according to package directions.
  2. Preheat oven to 375F.
  3. When quinoa is cooked place on cookie sheet and spread out. Drizzle with olive oil and sesame oil.
  4. Bake for 20-30 minutes or until crispy.
  5. Meanwhile prepare your salad bowl with arugula, feta / goat cheese, toasted nuts, bell peppers, sliced pear, apple and carrots.
  6. Top with crispy quinoa and toss.
  7. 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/