• Jenny Rijke

Colourful Quinoa Salad with Basil Dressing

Made with nutritious quinoa and an abundance of fresh vegetables, like cucumber, peppers, and tomatoes. Finished with a bright basil dressing.


Ingredients:


Salad

2 cups quinoa

2 red bell peppers, diced small

2 large carrots, diced small

2 medium cucumbers, chopped

1 heaping cup grape tomatoes, sliced into thirds

2 cups chopped spinach (or substitute for 2 cups chopped kale)

small handful chives, chopped


Directions:

  1. Follow package directions to cook quinoa. Once cooked and drained, place in a large mixing bowl. Chill thoroughly in the fridge. This step can be completed a day ahead, if desired.

  2. Add chopped veggies to chilled quinoa and mix.

  3. Prepare dressing. Pour over salad and mix thoroughly.

  4. Serve immediately or refrigerate for up to 4 days.

  5. Makes 12-14 cups.


Ingredients:


Basil Dressing:

1/3 cup olive oil

1 lemon, juiced

1 generous handful fresh basil leaves

1 clove garlic, roughly chopped

¼ tsp salt

Dash black pepper


Directions:

  1. Place all dressing ingredients in a 500ml wide mouth mason jar. Blend thoroughly with an immersion blender. Alternatively, use a blender of choice.

Note: Basil for dressing can be substituted with any other desired fresh herb, or a combination of herbs.



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