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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Quinoa Salad Recipe

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This recipe for Quinoa Salad, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan McCollum

Category:
Category:

Ingredients:  
Ingredients:  
Salad
1 cup - uncooked quinoa
8 ounces - fresh cherry tomatoes, halved
1 - large cucumber, chopped
cup - red onion, finely chopped
5 ounces - fresh spinach, roughly chopped
2 - large ripe avocados, pit removed and chopped
of 1 bunch - fresh cilantro, optional and to taste
⅓ cup - Feta Cheese, optional and to taste
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
cup - olive oil
1 - lemon (2-3 tablespoons fresh lemon juice)
Salt and pepper

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, teaspoon salt (or to taste), and 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.

Number Of Servings:
Number Of Servings:
8 as a side

 

 

 

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