Quinoa Vinaigrette Salad [Indian Fusion recipe]

This Quinoa Vinaigrette Salad combines healthy quinoa and tasty vegetables together and dresses it with a light cumin vinaigrette dressing. This recipe incorporates the freshness of green beans, sugar snap peas, cucumber and grape tomatoes with the protein from edamame. It can be served at room temperature or chilled.


1. In a pan, boil 1 3/4 cups of water. Stir in the quinoa and reduce heat to low, covering the pan lightly. Simmer until tender and liquid is absorbed, about 15 to 20 minutes. It is done when little tails become visible on the quinoa. Remove the lid and let cool. Drain off any remaining water.‚Äč

2.  Whisk the cumin vinaigrette ingredients together in a bowl until well combined.

3. In a large bowl, combiner the quinoa, green beans, snap peas, edamame, tomatoes, cucumber, onions and vinaigrette. Toss well to mix evenly. Add salt, pepper or lemon juice as desired.


1 cup uncooked red quinoa

1/2 cup green beans, trimmed, cut into 2-inch pieces and     


1/2 cup sugar snap peas, cut in half and blanched

1/2 cup frozen shelled edamame, thawed

1/2 cup grape tomatoes, halved

1/2 cup cucumber, chopped

1/4 cup red onion, minced

3 green onions, thinly sliced

2 Tbs Italian parsley, chopped


Ground black pepper

Cumin Vinaigrette:

1/2 tsp Dijon mustard

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp red pepper flakes

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbs lemon juice

4 Tbs olive oil