Halfway Healthy Quinoa Salad -Vegan/GF
Recipe created by Sarah Holtz
In case you were wondering, the celery and the mustard vinaigrette really compliment the hot dogs. This recipe was inspired by Sarah’s health journey from Hotdogs to Quinoa… for more about Sarah’s story check out her blog!
This recipe makes 8 servings at ¾ cup each.
3 cups cooked quinoa
½ cup raisins
¼ cup diced onion
3 stalks celery chopped
½ cup carrots diced
½ tbsp salt free seasoning (like Ms. Dash)
¼ cup walnuts chopped (toasted if you like)
¼ tsp dried garlic
¼ tsp dried onion
Salt and pepper to taste (pinch)
2 heaping tsp Dijon mustard
¼ cup red wine or apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp molasses
3 tsp orange marmalade
(can substitute with any flavor jam, or sugar free jelly, honey*, agave, maple syrup, etc.)
1 tsp Italian seasoning
¼ cup water
In a large mixing bowl add fluffed quinoa. Fold the remaining salad ingredients into the quinoa. In a pitcher or small bowl assemble the dressing, combining the ingredients and stirring well. Pour the dressing over the quinoa salad mixture and mix together. Then you are done. This salad can be eaten immediately, warmed or chilled.
*Choosing honey for the dressing will make it no longer suitable for infants or vegans.
28 grams carbohydrates
8 grams of fat
4 grams of protein
5 grams of fiber