Cooked quinoa mixed with vegetables, dried fruit and nuts, and dressed with a refreshing lemon-mustard dressing.
- For the salad:
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cup radicchio, finely chopped
- ½ cup dried currants
- ½ cup sprouts (daikon or broccoli)
- ¼ cup pistachios
- 1 tablespoon finely diced habañero chili (optional)
- For the dressing
- 2 tablespoons lemon juice, freshly squeezed (about 1 lemon)
- 2 teaspoons yellow mustard
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ¼ cup olive oil
- Rinse the quinoa in a fine sieve (to prevent it from slipping through the holes) under cold running water. Washing it removes the natural bitter saponin coating.
- Place it in a small stockpot, and add 2 cups of cold water. Cover the pot partially with a lid, and bring to a boil over high heat. Lower the heat to low, cover completely with a lid, and let simmer undisturbed, until the water has evaporated, and the quinoa is fluffy and translucent.
- Transfer to a large rimmed baking sheet or tray, spread and let cool (about 30 minutes). This step can be done one day ahead. (Cover the tray and store in a cool place if you’re not making the salad right away).
- In a large bowl combine the cooked quinoa, tomatoes, radicchio, currants, sprouts, pistachio, and habañero chili.
- Prepare the dressing. Whisk the lemon juice, mustard, maple syrup, salt and black pepper in a small bowl. In a slow stream, pour in the olive oil and keep whisking until emulsified. Alternatively, place all ingredients in a small jar with a lid, and shake until emulsified.
- Pour the dressing over the salad, and toss until coated. Taste for salt and adjust. Let sit for 10 minutes for the quinoa to absorb the dressing. Serve immediately.
- Store the salad in the fridge for up to 4 days. (You can mix the salad with the dressing or store them separately).
- Store the dressing in the fridge for up to 10 days. It’s great on other salads too!
- You can add a slightly smoky flavor to the salad by dry-toasting the quinoa after you rinse it and before you boil it.