Mizuna Quinoa Salad with Lemon Scallion Vinaigrette

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Here are the directions to make the most tasty Quinoa salad.


1. Cook the quinoa as indicated by the package directions. I set it in a pot with 4 cups of water, heat to the point of boiling, cover, and stew for around 20 minutes. Eliminate from intensity and cushion with a fork.

Let cool to room temperature prior to throwing with the mizuna leaves. (In the event that you need the mizuna to “cook” a little throw it with the hot quinoa and afterward follow the formula as composed.)

2. Join dressing fixings in a container and shake to consolidate. Throw the mizuna, radish or kohlrabi (if utilizing), quinoa, and dressing together. Taste and season with salt and pepper if important.

3. Toast the walnuts. Place the walnuts in a little skillet over medium intensity. Toast, mixing regularly. You’ll realize the walnuts are toasted when they smell hot and begin to brown. Eliminate from the skillet immediately so they don’t consume.

4. Crease the scallions, walnuts, blue cheddar, and cranberries into the plate of mixed greens. Serve on the double or chilled. This salad holds up well to make it daily ahead of time for a party.


2 cups dry quinoa

1 bunch mizuna, stems removed, chopped into bite size pieces

green tops of 2 scallions, sliced

1 cup diced radishes or kohlrabi (optional)

1/2 cup crumbled blue cheese

1/2 cup dried cranberries

1/2 cup pecans

salt + pepper to taste

1/2 cup olive oil

juice from half a lemon

1 tsp dijon mustard

green + white parts of 2 scallions, minced

salt + pepper to taste

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