I know I just posted a dish with quinoa last weekend, but as I’ve said before, we eat a lot of quinoa around here. I like how quickly it cooks up, and it’s really versatile. It works in soups, as a side dish, and in a cold salad. I was having a really crazy week last month and I realized it was lunchtime and I didn’t have anything planned. Sandwiches sounded boring, but the idea of a ham and honey mustard something sounded good. Since I had quinoa and frozen peas on hand, I decided to mix it all up and see what happened. What happened was a super tasty quinoa salad that tasted like a ham sandwich. Yum!
The honey mustard dressing is really good (I want to put it on everything now), so I wrote the recipe for a larger amount. Since quinoa seems to really absorb any sort of dressing, my suggestion is to put half the amount of dressing on before serving, and then have the rest on the side for those who would like to add more. If you have leftover salad, keep the dressing separate so that you can add it right before you eat the quinoa salad the next day for maximum flavor.
Honey Mustard Quinoa Salad with Ham and Peas.
- 1 cup quinoa
- 1/2 teaspoon olive oil
- 1/2 cup sweet onion diced
- 1 cup diced nitrate free deli ham
- 1 cup frozen peas thawed
- for the dressing:
- 4 Tablespoons yellow mustard
- 5 Tablespoons honey
- 2 Tablespoons white vinegar
- 5 Tablespoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Rinse the quinoa and place in a pot along with two cups water and the 1/2 teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until water is absorbed and the little ring around the quinoa loosens.
While the quinoa cools, mix the dressing. Place the mustard, honey, white vinegar, canola oil, salt, and pepper in a glass jar with a lid and shake to combine.
Put the cooled quinoa, onion, ham, and peas in a large bowl and mix together.
Add half of the dressing and stir to coat all ingredients.
Serve with more dressing on the side. Store leftover salad and dressing separately in the refrigerator so that you can add more dressing the next day for more flavor.
Now I want to turn other sandwiches into salads…that could either work out really well or be a disaster. Turkey and cheese spinach salad? Yes. Peanut butter and jelly iceberg wedge? NO. I think I’ll quit while I’m ahead. ;)
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
Latest posts by Kelly Roenicke (see all)
- Homemade Dairy Free Ranch Dressing. - April 7, 2017
- Vegan Chocolate Truffle Easter Eggs. - April 5, 2017
- Chocolate Gingerbread Mug Cake (Gluten Free and Vegan). - March 30, 2017