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Ginger's quinoa salad Edit Tags: Appetizers, Lunch/Snacks, Salads, Vegetable Dishes
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Author: Flat Iron Grill
Uploaded By: Shelly
Ingredients:- 1 pound of Quinoa cooked (you can cook in rice cooker; you can store in the fridge)
- 1 diced bell pepper
- 1 pound of crumbled Feta Cheese
- 1 diced English Cucumber
- 8 Green Onions, Sliced Thin
- 1 pound of wild Baby Arugula or spinach
- ½ pound of raisins
- 1 ½ cups of Walnut Vinaigrette (below)
- Walnut Vinaigrette
- Yield = 4 Cups (I made the full recipe and store in refrigerator)
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- ½ Cup of toasted walnuts ground and chopped fine
- 1Tablespoon of minced garlic
- 2 Tablespoons of Stone Ground mustard (I used Dijon)
- ½ Cup of rice wine Vinegar
- 1 Tablespoon of Honey or sugar
- ½ Tablespoon of lemon juice
- ½ Cup of water
- 1 tsp dried Oregano
- 1 tsp dried Parsley
- 1 Cup of Olive Oil
- Kosher salt & pepper to taste
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Directions:
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To make dressing:
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In a food processor or blender combine all ingredients except walnuts and oil.
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While mixing on low slowly drizzle oil to make an emulsion.
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Add walnuts and adjust seasoning with kosher salt and freshly ground black pepper, Store cold.
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Chop all other ingredients, enjoy!
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