The part I like is how easy and fast it is to prepare quinoa.
I think you'll love this salad I came up. Lots of yummy veggies and quinoa plus a dressing with a tinge of sour flavor. I love Kalamata olives. I hope you do too. If not, you can add black olives for a milder taste. And who doesn't love avocado, which this salad also has?
I've eaten it all my itself as a meal. Yes! For dinner! Never be afraid of having it for dinner. It's light. It's healthy. It contains all the nutrition your body needs. Why wouldn't you have it for dinner?
Quinoa, Cherry Tomato & Olive Salad
from Chris Pedersen
yield 4 - 6
category Salad
cuisine Vegan, Vegetarian
2 C low-sodium Vegetable broth
1 C rinsed quinoa
1 C quartered cherry tomatos
1 C quartered cucumber slices (persian cucumber is best)
1/2 C quartered Kalamata olives
1 C diced red and yellow pepper
1 Tbsp of minced red onion
1/4 C choppped cilantro
1 avocado, diced
Dressing:
1/3 C red wine vinegar
2 Tbsp Dijon mustard
1 Tbsp raw honey
1/4 C olive oil
1/2 tsp sea salt
directions
1. Prepare quinoa ahead so it can cool: bring vegetable broth to boil in large sauce pan. Add quinoa, stir and turn heat to Low. Place lid on pan with slight opening to vent heat. Secure lid once boiling settles down.
2. When quinoa is done (water is completely absorbed), place in a glass container, cover and refrigerate.
3. Whisk dressing ingredients together then pour into glass salad dressing bottle using a funnel.
4. Once quinoa is cool, mix remaining ingredients together. Add dressing, toss and serve.
notes: • Add more or less veggies according to your taste.
Did you ever leave something in a strange place because you were not paying attention?
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