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.
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
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.
Add chopped veggies to chilled quinoa and mix.
Prepare dressing. Pour over salad and mix thoroughly.
Serve immediately or refrigerate for up to 4 days.
Makes 12-14 cups.
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
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.