Quinoa Salad with Wild Rocket and a Dijon Mustard Dressing

This is a light and refreshing salad, packed with sharp flavours. It works well as a side but I think it packs enough punch to be served up as a starter by itself. The sumac offers the dish a hint of the Middle East but the Mustard plays the leading roll.

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What you’ll need: (serves 4)

  • 200g quinoa
  • 4 shallots, thinly sliced into half moon crescents
  • 1/2 teaspoon of caster sugar
  • 1 tablespoon of sumac
  • 3 tablespoons f red wine vinegar
  • the juice of one lemon
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of olive oil
  • a bag of wild rocket leaves
  • some salt and pepper to season

Method:

  1. Place the shallots in a bowl along with the sugar, sumac and vinegar, mix well and set aside for the period of time it takes to cook the quinoa.
  2. Bring a small pan of water to the boil and cook the quinoa according to the instructions on the pack. Allow to cool.
  3. To make the dressing place the lemon juice and the mustard in a bowl and mix well. Sprinkle with a little salt and a good grinding of black pepper. Stir continuously as you add in the olive oil.
  4. Using a large mixing bowl mix the quinoa and the rocket leaves. Gently add the shallot mix, holding back some of the liquid if there is too much; you want about a tablespoon’s worth. Stir to combine before adding the dressing. Stir well!

Prep and cooking time 30mins

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

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