Introducing our latest offering – Tac-O – Get Ya Sum!
Spicy Chili Quinoa Salad

Scan here for a special Buy One, Get One FREE offer!

QR Code for BOGO offer

Spicy Chili Quinoa Salad

Flavors Used:

Hear ye, Hear ye, no matter your dietary preference, whether you be vegan, carnivore, or pescetarian, you can rejoice in this delicious salad that is sure to satisfy all picky eaters: Spicy Chili Quinoa Salad! This amazing dish is simple in its execution but offers robust flavor that’s sure to please even the pickiest of palates. Another great thing about this dish is how affordable it is, you can get most of these ingredients for a relatively affordable price and you can meal prep this dish ahead of time Great for lunches, as a companion dish to dinner, or as a snack! You’re sure to love this Spicy Chili Quinoa Salad.

How do I cook Quinoa for my Spicy Chili Quinoa Salad?

Quinoa is really easy to cook, it’s just like rice. For every cup of quinoa, add two cups of salted water. Always make sure to rinse your quinoa in a fine mesh colander for about a minute to remove any bitterness on the outside of the quinoa caused by the naturally occurring saponins. Bring the quinoa to a boil over medium-high heat then decrease to a gentle simmer, cook until the quinoa has absorbed most of the water, about 10-20 minutes, and reduce the heat as time goes on to maintain the gentle simmer. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes, and then gently flake it on a fork. That helps get it nice and fluffy.

Ingredients

  • 1 cup quinoa, cooked
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 shallots diced
  • ½ teaspoon maple syrup
  • 16-ounce can of chickpeas, drained and rinsed
  • 1 cup kalamata olives, chopped
  • Lemon juice
  • Dan-O’s Original Seasoning

Preparation Instructions

  1. Start by combining ¼ cup of olive oil, 2 tablespoons of red wine vinegar, 2 diced shallots, ½ teaspoon of maple syrup, and some Dan-O’s Original in a small bowl. Then whisk and let sit. This will be the dressing.
  2. Next, in a bowl, combine 1 cup of cooked quinoa, 1 16oz can of drained and rinsed chickpeas, and 1 cup of chopped kalamata olives. Then add the dressing and toss. When you serve, squeeze some lemon juice on top and enjoy!

Comments

One Response

Leave a Comment

Your email address will not be published. Required fields are marked *

My Cart
0
FREE shipping on all orders!
Contiguous US (Lower 48 states) only
Customers also bought
$12.99

Your cart is empty

It's time to load up!

Save 15% on Your First Order Subscribe to our mailing list
(Optional)