Shop for Sugarcane Vinegar Pickle

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped (Or Lettuce)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sugarcane vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint leaves. Toss gently to combine.

In a separate small bowl, whisk together the olive oil, vinegar, honey (or maple syrup), minced garlic, Dijon mustard, salt, and pepper to make the vinegar sauce.

Pour the vinegar sauce over the quinoa salad and toss until all the ingredients are well coated.

Optional: Sprinkle crumbled feta cheese over the salad for added flavor.

Refrigerate the salad for at least 30 minutes to allow the flavours to meld together.

Serve chilled and enjoy!

You can use sugarcane vinegar from our jar of sugarcane vinegar pickle .