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
Ingredients
- 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
Directions
-
Toss salad ingredients together.
-
Whisk olive oil, lemon juice, mint and 1 tsp sugar together until blended.
-
Taste and add more sugar if needed.
-
Pour over salad and toss right before serving
-
Tip: For a stronger mint essence make this dressing ahead and leave extra mint sprigs in until ready to serve.
See what other Food52ers are saying.