Salad

Ingredients

  • 1 cup quinoa, rinsed
  • ¼ tsp. kosher salt
  • 1 bunch watercress, roughly chopped (about 2 cups) or minced parsley
  • 1 cucumber, peeled, seeded and diced
  • 1 large carrot, peeled and grated
  • 5 radishes, cut into matchsticks or grated
  • 1 roasted red bell pepper, diced (optional)

Directions

1

Add quinoa, salt and 1½ cups water to a saucepan.

2

Bring to a boil and then reduce heat to low, cover, and cook for about 13 minutes, until the water is absorbed.

3

Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.

4

In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes, and red pepper (if desired).

Notes

If there is any leftover salad, you can refresh it with a bit of lemon juice and olive oil and serve at room temperature.


Vinaigrette

Ingredients

  • ¼ cup fresh lemon juice
  • ⅓ cup Gustare Whole Fruit Lemon Extra Virgin Olive Oil (or substitute a bit of Gustare Harissa or Herbes de Provence EVOs for additional flavor)
  • ½ tsp. kosher salt

Directions

1

To make the dressing, in a small bowl, whisk together all of the vinaigrette ingredients.

2

Add to the quinoa and vegetables and toss gently to combine.

Recipe Tags

#Salads