Quinoa Salad
Salads are
not just for summer but for all year round. They can be crisp and light,
stimulating and spicy, or substantial and satisfying. Imagine tempting appetizers, complementary accompaniments,
refreshing palate cleansers, or filling main course, and don’t forget that
fruit salads make delicious desserts.
How about mixing fruits and veggies together which also makes wonderful
salads. So get creative with making salads with endless possibilities. In addition to making salads, continue to keep
clean eating by making your only salad dressings too.
Ingredients
Makes – 6 servings
- 2 cups cooked quinoa
- ¼ cup extra-virgin olive oil
- ¼ cup fresh squeezed lemon juice
- ½ cup diced red onion
- 2 tablespoons lemon zest
- 2 tablespoons apple cider vinegar (organic / raw unfiltered)
- ½ yellow bell pepper (dice)
- 1 medium tomato (diced) (tomato only no seeds or pulp)
- 1 medium english cucumber, peeled, diced
- 4 tablespoons pitted, sliced kalamata olives
- 4 tablespoons finely chopped fresh parsley
- 4 tablespoons fresh mint leaves chopped
- ½ teaspoon ground cumin
- Salt and pepper to taste
Let’s make this!
- In a large bowl, combine all ingredients and gently blend well. Covered and let marinate in the refrigerator for about an hour or longer.


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