Quinoa Spring Salad

photo credit: alive magazine

Recipe from Vive le Vegan!

My mother was visiting from Newfoundland when I was testing this recipe. She was thrilled to be my “taste tester,” and this dish became one of her favorites! It’s a breeze to make, especially if you cook the quinoa in advance, and it has fabulous flavors and textures. Mom returned home with this recipe in hand, along with my scribbles on how to pronounce “quinoa” (remember, “keen-wa,” Mom!).

1⁄2 cup frozen green peas (plus 2 cups boiling water to soak peas)
3 cups cooked quinoa, cooled
3⁄4 - 1 cup roasted red bell peppers, chopped (roughly 2 medium or 11⁄2 large peppers), or raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup cucumber, seeds removed and diced (peeling optional)
1⁄3 cup green pistachios or toasted pine nuts (see Cooking Notes, p.<>),
or combination
1⁄4 cup hemp seed nuts (or more, if desired)
2 - 4 tbsp cilantro, parsley, or basil, chopped
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Simple Cider Vinaigrette, p. 57 of Vive (also below) (or more, if desired) (see note)

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.

Makes 5-6 servings as a side dish.

Notes:
1) This vinaigrette works well with this salad because it’s not overly complicated with too many flavors, and has a good amount of vinegar that works well here. You can use another vinaigrette of choice if you like, however, or even some olive oil and lemon juice, along with a little extra sea salt.

Simple Cider Vinaigrette
Every time I make this recipe, I think “Simple Simon” … all those nursery rhymes! That aside, a vinaigrette cannot get much simpler than this, using very basic pantry items. It has a stronger vinegar flavor than some of my other vinaigrette recipes, and is excellent tossed with a simple salad of mixed greens and cherry tomatoes!

1⁄4 cup apple cider vinegar
1 tsp Dijon mustard
1⁄2 tsp sea salt
freshly ground black pepper to taste
1 1⁄2 tbsp pure maple syrup
1⁄4 cup + 1 tbsp extra-virgin olive oil (or less/more if desired)

With a handblender or in a blender, combine all the ingredients except the oil and purée. Continue blending and drizzle in the oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.