Sunday afternoons are a great time to prepare meals for the week. You can make a big batch of pasta or salad and eat it for lunch in the days to come. This weekend, why not put together this easy and delicious quinoa salad? It's packed with colorful vegetables and is super flavorful thanks to a simple mint-orange vinaigrette. Feel free to use the recipe as a guide and substitute in your favorite fruits and vegetables. Keep reading for the vegan recipe.
- 1 cup quinoa
1 1/2 cups water
14 mint leaves, minced
1 tablespoon capers, minced
2 tablespoons fresh-squeezed orange juice
1/4 cup olive oil
Salt and freshly ground black pepper
1 mango, peeled and diced into 1/4-inch chunks
1/2 cup roasted red peppers
1/2 jalapeño, seeded and minced
1 cup packed greens (spinach, arugula, mixed lettuces), chopped
- Place the quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 10 to 12 minutes.
- While the quinoa cooks, make the vinaigrette: in a large bowl, whisk together the mint, capers, orange juice, and olive oil. Season well with salt and freshly ground pepper.
- When the quinoa is cooked, fluff with a fork and transfer to the bowl with the vinaigrette. Stir well to combine.
- Add the mango, red peppers, jalapeño, and greens. Stir until the vegetables are incorporated into the quinoa. Chill until ready to serve.
- Grains , Salads
- North American
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