Bell Pepper Quinoa Salad with Mustard Dressing
This robust quinoa salad is flavored with tons of garlic, lime juice, and tangy mustard. Quinoa travels well and is available in most grocery stores – and it cooks up in as little as 10 minutes!
MAKES: 4 Servings
PREP TIME: 10 minutes
COOK TIME: 10 Minutes
INGREDIENTS
FOR THE SALAD:
4 cups cooked red quinoa
2 green apples, diced
2 scallions, thinly sliced (white and green parts)
2 bell peppers, chopped (red, orange)
1/3 cup freshly grated Parmesan cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 small heads endive, trimmed and separated into individual spears
FOR THE DRESSING:
1/2 tbsp. white vinegar
1 tsp. sesame oil
1/2 tbsp. honey
2 tbsp. coarse mustard
1/2 tbsp. Dijon mustard
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 tbsp. chopped garlic from jar
Juice of 1 lemon
1/3 cup olive oil
DIRECTIONS:
In a large bowl, whisk together the vinegar, sesame oil, honey, mustards, parsley, cilantro, garlic, and lemon juice. Slowly pour olive oil into the mixture, whisking until well combined. Season mixture with salt and pepper to taste.
Cook quinoa according to package instructions. Add the garlic and onion powders as it cooks. Once quinoa has cooled, add to bowl along with the green apples, scallions, bell peppers and parmesan cheese; toss well. Taste, and adjust with seasonings if needed. Spoon quinoa salad on endive petals and enjoy.
PACK IT UP-N-GO: Store quinoa salad along with toppings in an airtight container. Keep endive in another container or in zipper plastic bag. Store in refrigerator until ready to enjoy.