Quinoa Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad
1 cup - uncooked quinoa
8 ounces - fresh cherry tomatoes, halved
1 - large cucumber, chopped
¼ cup - red onion, finely chopped
5 ounces - fresh spinach, roughly chopped
2 - large ripe avocados, pit removed and chopped
¼ of 1 bunch - fresh cilantro, optional and to taste
⅓ cup - Feta Cheese, optional and to taste
¼ cup - green pistachios or shelled hempseed nuts (optional)
Dressing
4 tablespoons - red wine vinegar
2 tablespoons - Dijon mustard, do not use regular mustard
1 teaspoon - dried oregano
1 - clove garlic, minced
½ cup - olive oil
1 - lemon (2-3 tablespoons fresh lemon juice)
Salt and pepper
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Directions: |
Directions:1. Cook the quinoa according to package directions. Fluff and set aside to cool.
2. Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, ½ teaspoon salt (or to taste), and ¼ teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.
3. Prep the veggies: Halve the cherry tomatoes, chop the cucumber (peel if desired or leave the peel on), finely chop a quarter of a red onion, roughly chop fresh spinach, remove the pits and chop the avocados. Finely chop the cilantro.
4. In a large bowl, add in all the prepped veggies and quinoa. Remove the dressing from the fridge and shake it well and then pour over the salad*. Toss the salad and then top with feta cheese if desired. |
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Number Of
Servings: |
Number Of
Servings:8 as a side |
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