Quinoa salad with fresh herbs

By AnnieMro

Ingredients

• Vinaigrette:
• 1 cup Longo's Organic Quinoa
• 1 pkg. teardrop tomatoes or cherry tomatoes, halved
• 6 green onions, sliced, white part only
• 1/2 cup sliced, pitted, oil-cured olives
• 1/2 cup julienned, packed in oil sun-dried tomatoes, drained and chopped
• 1 bag Longo's fresh basil, finely chopped
• 1 bag Longo's fresh mint, finely chopped
• 2 tbsp. chopped Longo's fresh parsley
• 4 cups Longo's Organic Spring Mix
• 2 tbsp sherry vinegar
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1/3 cup Longo`s Avocado oil

Preparation

Step 1

In a saucepan, bring 2 cups water to a boil. Stir in rinsed quinoa. Reduce heat and simmer, covered, for 12-15 minutes or until all the water has been absorbed. Fluff with fork.

Meanwhile, in a bowl, combine fresh tomatoes, onions, olives, sun-dried tomatoes, basil, mint and parsley.

Vinaigrette: In a separate small bowl, whisk together vinegar, lemon juice, salt and pepper. In a thin stream, gradually whisk in avocado oil until emulsified.

Let quinoa cool slightly. Gently toss with tomato mixture. Drizzle with vinaigrette. Divide spring mix among 4 plates. Scoop quinoa salad on top, mounding slightly.