Quinoa Salad with Citrus-Mint Dressing

     Two days ago when I made Quinoa-Black Bean Roasted Bell Peppers , I made twice the amount of quinoa needed for the recipe so that I could use the extra to make this salad. I have been trying to think of ideas for using the abundance of mint I have growing and was please with this dressing. This dressing is light and refreshing, without the mint being over powering. The salad is creamy like coleslaw with lots of crisp, crunchiness. It is great eaten all by itself or served as a side dish. Apple and cabbage are natural compliments, combined with quinoa this is a super healthy salad.

     One optional ingredient that I use in this salad dressing is Xanthan gum. I have some on hand because I use it in gluten free baking. Xanthan gum is a plant-based thickening and stabilizing agent, which creates an emulsion. You will see it in the ingredients of many commercial made products. In the salad dressing it keeps the liquid and oil from separating and can thicken liquids. For this recipe it creates a creamy type dressing. This is a great thing for those that want a dairy-free creamy salad dressing! I am able to purchase it at my grocery store. If you cannot find it at your grocery store it is also available online. I use Bob's Red Mill brand.

Quinoa Salad
Serves 4

2 cups cooked quinoa (I used red)
1/2 cup diced apple
1/2 cup diced cucumber
1 cup shredded red cabbage
1/4 cup chopped walnuts (substitute with sunflower or pumpkin seeds for those with nut allergy)
1/4 - 1/2 cup Citrus-Mint Dressing

Combine all ingredients in a mixing bowl. Toss with salad dressing. Serve chilled.


Citrus-Mint Dressing
Makes 1 cup

½ cup orange juice (juice of 2 oranges)

2 T. rice vinegar

4 T. olive oil

1 T. pure maple syrup

¼ t. salt

20-30 fresh mint leaves (start with about ¼ cup, add more as desired for your own taste)

¼ t. Xanthan gum (optional)

Place all the ingredients, except Xanthan gum, in a small blender. Blend until combined.

If you are not using the Xanthan gum then transfer the dressing to a jar or bottle. The dressing will have a thin (watery) consistency and separate. Just shake before using. It will still flavor the salad nicely.

If you are using the Xanthan gum, sprinkle it on the top of the blended ingredients. Blend one more time to combine. You will notice right away the change in the consistency.

Keep refrigerated.

Note: I can not recommend a substitute for Xanthan gum yet as I haven't tested out alternatives. Guar Gum is usually recommended as a substitute in baking. I'm not sure how it would work in this dressing.