Another Quinoa Salad

Quinoa Salad

• 3 cups cooked quinoa, cooled
• 1 cup garbanzo beans
• 1/2 cup feta cheese crumbles
• 1/2 cup chopped red bell pepper
• 2 tablespoons chopped scallions
• 3 tablespoons chopped cilantro
• ½ cup chopped dried cherries or cranberries
• Vinaigrette, see recipe below

 

1. Cook the quinoa according to package directions. Cool completely.
2. Place the quinoa in a large mixing bowl. Add the garbanzo beans, feta cheese, bell pepper, scallions, and cilantro. Add enough vinaigrette to moisten. Toss gently. Adjust seasonings and add more vinaigrette if desired.
3. Chill until ready to serve.

 

 

The Dressing to Rule Them All: Shallot and Mustard Vinaigrette 

Ingredients

• 2 tablespoons finely minced shallots
• ⅓ cup white wine vinegar, champagne vinegar, or red wine vinegar (I use the white wine vinegar)
• 2 to 3 teaspoons Dijon mustard (I use 3 teaspoons)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅔ cup avocado oil or extra-virgin olive oil, additional oil can be added according to your tastes

Instructions

1. In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
2. Add olive oil ⅓ cup at a time, shaking very well after each addition, until smooth and emulsified (you could do this in your blender or with an immersion hand held blender). Taste and add more olive oil, a couple of tablespoons at a time, if dressing is too tart for your tastes.
3. Use immediately or refrigerate up to 3 weeks. If using olive oil it will form a lump when chilled, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.