Rainbow Quinoa Salad
by Tilewa Odedina
Ingredients
1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups of water
1/2 a cup of strawberries
1 medium cucumber, seeded and chopped
40g of chopped Turkey
35g of chopped chicken
1/2 a bag of green salad
¼ cup olive oil
¼ cup mustard
2 tablespoons of balsamic vinegar
½ teaspoon fine sea salt
Preparation time
15 mins
Cooking time
20 mins
Serves
3-4 servings
Dietary
Method
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
Cook the proteins (chicken and Turkey) in a small pan.
In a large serving bowl, combine the protein, cucumber, strawberry, green salad. Set aside.
In a small bowl make your vinaigrette: combine the olive oil, balsamic vinegar, mustard. Whisk until blended, then set aside.
Mix all the ingredients together and sprinkle the crispy onions, add your vinaigrette (optional)
