Quinoa Salad Recipe

Inspired by Richmond Station

Time40m

Serves4

soybean hummus, sunflower seeds, red wine vinaigrette, ranch

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Frequently paired with

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Formula Aperitivo Perle d'Italia

2 Perle d'Italia a scelta

savory · herbal · bright acidity

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Ingredients

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Salad Base

1 cups Quinoa

2 cups Water

1/2 cups Sunflower seeds

Hummus

1 cups Soybeans (cooked)

2 tbs Tahini

1 clove Garlic

2 tbs ReaLemon lemon juice

1 tbs olive oil

1/2 tsp Celtic sea salt

to taste ml Water (for consistency)

Dressing

3 tbs red wine vinegar

4 tbs olive oil

1 tsp Dijon mustard

1 tsp Honey

to taste Celtic sea salt

to taste white, green, and black pepper

Final Assembly

to taste Ranch dressing

Method

Prepare Quinoa

Cook Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Make Hummus

Blend Ingredients

In a food processor, combine cooked soybeans, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth, adding water gradually until desired consistency is achieved.

Prepare Dressing

Mix Dressing

In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.

Assemble Salad

Combine Ingredients

In a large bowl, combine cooked quinoa, sunflower seeds, and a generous amount of soybean hummus. Drizzle with red wine vinaigrette and mix gently. Serve with ranch dressing drizzled on top or on the side.