the Breville Test Kitchen
Quinoa Salad with Apple Cider Vinaigrette
Moving from one function to the next, the Combi Wave 3 in 1 cooks both the fluffy quinoa and tender cauliflower for this bright hearty salad. Herbs and veggies bring pops of colour, feta and nuts bring creamy crunch.
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) flaked 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
Salt and freshly ground black pepper
Instructions
- 1Place quinoa in a large microwave-safe bowl. Add 2 cups (500ml) water and place on the turntable.
- 2Press Microwave and set to 100% for 15 minutes. Press Start to begin cooking.
- 3Let stand for 5 minutes, then stir and cool to room temperature.
- 4Place cauliflower in a microwave-safe bowl with 1 tablespoon water, cover with a vented lid or plastic wrap, 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.
- 5When quinoa and cauliflower are cool, place in a large bowl with carrot, green onions, parsley, cherry tomatoes, almonds and feta.
- 6To make the apple cider vinaigrette, whisk together the vinegar, honey, mustard and olive oil in a small bowl.
- 7Pour apple cider vinaigrette over salad, season with salt and pepper and toss to combine. Serve cold or at room temperature.
