Kale and Tomato Quinoa Bowl with Lemon Mint Vinaigrette

By • August 28, 2016 0 Comments

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Author Notes: Add any fresh, local salad ingredients to a bowl of quinoa and toss with your favourite vinaigrette. I could eat this every day. Jane Klementti

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Serves 4

Quinoa Bowl

  • 2 cups Quinoa, cooked
  • 3 cups Kale, shredded (choose any salad greens)
  • 2 cups Cherry Tomatoes, halved or quartered
  • 1 cup Feta Cheese, crumbled (choose any cheese)
  • 1 cup Avocado, diced
  • *Any fresh diced vegetable would go well in this.

Lemon Mint Vinaigrette

  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Juice, freshly squeezed
  • 1/4 cup Mint, chopped
  • 1-2 teaspoons Sugar
  1. Toss salad ingredients together.
  2. Whisk olive oil, lemon juice, mint and 1 tsp sugar together until blended.
  3. Taste and add more sugar if needed.
  4. Pour over salad and toss right before serving
  5. Tip: For a stronger mint essence make this dressing ahead and leave extra mint sprigs in until ready to serve.

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