Easy Cold Quinoa Salad
Fresh, crunchy and rich in flavours, this easy-to-make cold quinoa salad is perfect for your summer lunches, whether your spend the day outdoors on a hike or going out for a picnic. It can even be served as a side dish!
Ingredients
- 200 g Quinoa
- 1/2 Onion
- 50 g Almonds
- 100 g Gruyere cheese
- 50 g Dried cranberries
- Chive for presentation
- Salt and pepper to taste
Dressing
- 2 tbsp Balsamic vinegar
- 6 tbsp Olive Oil
Instructions
- Cook the quinoa following the direction on the box
- Leave the quinoa to cool down for at least 1 hour
- Chop the red onion
- Cut the almonds in half (optional)
- Slice the gruyere cheese and cut it into cubes
- Mix the quinoa and the onion and drizzle the dressing on top
- Toss until absorbed
- Add the gruyere cheese, the almonds and the dried cranberries
- Sprinkle with chives
- Add a pinch of salt and pepper for the taste
Dressing
- In a dressing mixer, combine 6 tbsp of olive oil and 2 tbsp of balsamic vinegar, salt and pepper
- Whisk until blended
Notes
Tips
- Rinse the quinoa in cold water to remove its coating
- Cook the quinoa in vegetable or chicken broth rather than plain water and add lemon to it for the taste
- Once you mixed the salad, you can keep it for 2 days in the fridge
- You can keep the quinoa on its own for a week in the fridge
- You can swap gruyere cheese for cheddar cheese
- Use only dried fruits and not fresh fruits as they will soak the quinoa which will become squishy
- Nutrition facts table