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Monday, March 18, 2013

Spring Quinoa Salad

 
 
SPRING QUINOA SALAD
(Serves 6-8)
 
1 cup quinoa, cooked
1 large tomato, seeded and diced
1 large cucumber, seeded and diced
1 red onion, diced
1/2 cup minced fresh parsley
1 can garbonzo beans, drained
 
Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
Juice of one large lemon
1 tsp garlic powder
1 tsp onion powder
Pinch salt and pepper to taste
 
 
Once your quinoa has been cooked, chill in refrigerator to cool. Add diced vegetables, beans and herbs to large bowl. Add all dressing ingredients and toss until well combined. Add more or less vinegar/lemon depending on your preference. Once quinoa has cooled, add to bowl and toss gently. Serve chilled or at room temp.
 
 
 
 
 
  
 


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