Like the wheat berry salad I posted earlier this week, I didn’t really follow an official recipe for this quinoa salad either. Instead, I just threw some of the bounty we picked up at the farmers’ market and… tada! These have been really great to eat off of for lunch or a light dinner during the week.
This has more of a Mediterranean flare. Enjoy!
Ingredients:
Prepared/cooled quinoa (room temperature)
Halved red and yellow cherry tomatoes
Minced carrot
Diced cucumber
Chopped kalamata olives
Chopped fresh basil leaves
Juice of 1 lemon
Olive oil
Sea Salt
Fresh ground black pepper
Preparation:
Prepare one cup of dried quinoa and let cool. (I put mine in the fridge for about an hour.) Then add all of your chopped, diced and sliced veggies and bail. Dress with olive oil and lemon juice and season with salt and pepper. It’s that easy!
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