Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.
We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.
This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.
The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some good fats ( walnuts) and some sweetness ( cranberries).
I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.
Quinoa Walnut Salad with Wasabi Dressing
a beautiful spring inspired quinoa salad
- 2 cups cooked quinoa
- 2 cups chopped chopped organic cucumbers
- 1 cup chopped parsley
- 1/2 cup chopped walnuts
- 1/2 cup chopped red onions
- 1/2 cup chopped mint
- 1/2 cup dried cranberries
- 1 cup arugula
- 1 tsp wasabi powder
- 2 tablespoons rice vinegar
- 4 tablespoons truffle oil
- 1 tsp mustard
- 1/2 tsp garlic paste
- Pink salt and black pepper to taste
- Mix the salad ingredients together in a large bowl
- Whip the dressing together and adjust the seasoning
- Pour over the salad, toss and serve
I have also shared this with CookBlogShare hosted by Hijacked by Twins