the Sage Test Kitchen
Quinoa Salad with Apple Cider Vinaigrette
the Combi Wave™ 3 in 1
1 hr 15 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
1 cup (160 g) red quinoarinsed and drained
115 g cauliflower florets
1 medium carrotgrated
2 spring onionsthinly sliced
20 g flat-leaf parsley leaveschopped
140 g cherry tomatoeshalved
¾ cup (85 g) flaked almondstoasted
115 g feta cheesecrumbled
For the apple cider vinaigrette
3 tbsp (45 ml) apple cider vinegar
1 tsp honey
1 tsp Dijon mustard
¼ cup (60 ml) olive oil
Salt and freshly ground black pepper
Instructions
- 1
Place quinoa in a large microwave-safe bowl. Add 500ml water and place on the turntable.
- 2
Press Microwave and set to 100% for 15 minutes. Press Start to begin cooking.
- 3
Let stand for 5 minutes, then stir and cool to room temperature.
- 4
Place cauliflower in a microwave-safe bowl with 1 tablespoon water, cover with a vented lid or cling film and place on the turntable. Press Food Menu and select Cook, then Soft Veg, 115g. Press Start to begin cooking, stirring halfway through. Cool to room temperature.
- 5
When quinoa and cauliflower are cool, place in a large bowl with carrot, spring onions, parsley, cherry tomatoes, almonds and feta.
- 6
To make the apple cider vinaigrette, whisk vinegar, honey, mustard and olive oil in a small bowl.
- 7
Pour apple cider vinaigrette over salad, season with salt and pepper and toss to combine. Serve cold or at room temperature.