Saturday, September 8, 2012

Quinoa Salad with Tangy Dressing

Quinoa Salad
Tangy Dressing
This quinoa salad is a different take on tabbouleh, but is just as healthy and in my opinion, even more delicious, especially with the tangy dressing drizzled on it.  The quinoa will help fill you up because of its high protein and fiber content.  The salad also looks pretty with all the colors of the complementing each other.


For Salad

2 small cucumbers, cut into cubes
2 small tomatoes, cut into cubes
2 bunches green onions
2 bunches parsley
1 medium red onion, diced
1 small green pepper cut into small pieces
1/2 cup quinoa, rinsed

For Quinoa

1 cup water
1 teaspoon salt

For Dressing

3 cloves garlic, smashed
1/2 tablespoon kosher salt
1 1/2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1 teaspoon sumac (optional)


For Salad

Cook quinoa in 1 cup water and 1 teaspoon salt.  Bring to a boil.  Cover and reduce heat until water is absorbed.  Put 1 cup cooked quinoa over the salad ingredients and mix together.

For Dressing

Mix all ingredients together.  Serve on the side so each person can put as much dressing as they want.

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