Quinoa salad with fresh herbs
By AnnieMro
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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
Details
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.
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