With summer just around the corner, I have been feeling motivated to try new, refreshing salads.
This recipe has to be one of my favourites for a number of reasons:
- You can prepare it ahead of time, add the dressing and store it for the week
- It’s pot luck and barbecue friendly
- Vegan friendly!
- This salad is loaded with nutrients – protein, carbs, fat, vitamins
- You can add ingredients to it to make it your own
- It’s beautiful to look at
Summer Fresh Quinoa Salad
Salad
- 2 Cups Dry Quinoa
- 2 Cups Shredded Carrots
- 1 Red pepper
- 2 Stalks of Celery
- 1/2 a Cucumber
- 2 TBSP Basil
- 2 Cups Edamame
- Handful of Sunflower Seeds
Dressing
- 1 cup of Olive Oil
- 1/2 Cup White Wine Vinegar
- 1 and a half TBSP Dijon Mustard
- Sweetener of your choice to taste
Instructions
Salad
- Cook quinoa as per package instructions, set aside to cool to room temperature or place in the fridge to cool completely
- While cooking the quinoa, chop the red pepper, celery, cucumber and basil
- Add all the salad ingredients into a bowl. Once quinoa is cooled, add to your veggie mix
Dressing
- Add all ingredients into a bowl and whisk
- As people’s preferences for dressing are different, adjust to your taste
- Combine all ingredients into a bowl
- Do not add all the dressing at once, add small amounts, stir and taste to see if it has reached your desired amount
- Bonus if you have left over dressing for another salad!
