the Breville 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 green onionsthinly sliced
20 g flat-leaf parsley leaveschopped
140 g cherry tomatoeshalved
¾ cup (85 g) sliced almondstoasted
115 g fetacrumbled
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
Kosher salt and freshly cracked black pepper
Instructions
- 1
Place quinoa in a large microwave safe bowl. Add 2 cups 480ml of water and place on turntable.
- 2
Press MICROWAVE and set 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 microwave safe bowl with 1 tablespoon water, cover with vented lid or plastic wrap and place on turntable. Press FOOD MENU and select COOK, then SOFT VEG, 4 ounces. Press START to begin cooking, stirring halfway through. Cool to room temperature.
- 5
When quinoa and cauliflower are cool, place in large bowl with carrot, green onions, parsley, cherry tomatoes, almonds and feta.
- 6
To make the apple cider vinaigrette, whisk vinegar, honey, mustard and olive oil in small bowl.
- 7
Pour apple cider vinaigrette over salad, season with salt and pepper and toss to combine. Serve cold or at room temperature.