A refreshing quinoa salad to have as a side or on its own!
Ingredients
1 cup
Quinoa, uncooked
(cook as per package instructions)
1 clove(s)
Garlic
(for dressing)
3 tbsp
Olive Oil, Extra Virgin
(for dressing)
3/4 cup
Lemon juice
(for dressing)
1 tsp
Oregano, dried
(for dressing)
1 head
Baby bok choy
(chopped)
2 medium
Carrots
(sliced into half moons)
1/2 cucumber(s)
Cucumber
(sliced into half moons)
1/4 cup
Kalamata olives
(leave whole)
1 head
Lettuce, romaine
(rinsed and chopped)
1/4 cup
Red onion
(diced)
1 medium
Tomato
(diced)
2 tbsp hulled
Hemp seeds, shelled
1/4 cup
Sunflower seeds
(sprinkled on top)
Instructions
Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan as per package instructions. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place it in the fridge to chill (optional).
Make the dressing by combining olive oil, lemon juice, oregano, and garlic. Or use store-bought Greek dressing. Toss with quinoa.
Add vegetables and seeds, and mix with dressing. Enjoy!
