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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Nice light salad with a punch of protein from the quinoa. I like adding chopped mango or small mozzeralla balls to the salad for added kick depending on my mood. Extra dressing is great for marinades or additional salad dressing. Ingredients:
1 cup red quinoa |
2 cups vegetable broth or 2 cups chicken broth |
1 medium yellow bell pepper, chopped |
1/2 medium red onion, chopped |
1 cup tomato, cut in 1/2 (cherry, grape, heirloom) |
1/4 cup basil, julienned |
1 cup baby spinach |
1/2 cup baby arugula |
3 large lemons, squeezed and zested |
1/2 cup packed fresh basil |
1/3 cup extra virgin olive oil |
2 garlic cloves |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
Directions:
1. Rinse quinoa and prepare (1 cup quinoa, 2 cups broth) on stove or in rice maker.
2. Chop bell pepper, red onion, and tomatoes tomatoes and combine in large bowl. Add spinach and arugula to bowl. Julienne basil and add to bowl.
3. Dressing: Zest and juice lemons for 2 teaspoons lemon zest and 1/4 cup lemon juice. Combine lemon juice and zest in a food processor with garlic, basil, salt and pepper. Blend adding olive oil until well blended.
4. Pour 1/3 of dressing on ingredients in the bowl. Toss to combine.
5. Add quinoa to bowl. Toss to combine. Add more dressing if needed.
6. Serve hot or cold.
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