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Friday, 24 August 2012

Quinoa Salad made from leftover quinoa

Original Recipe By:  Miriam Borys
Servings: 6

 1/2  cup red onion
½ cup cauliflower – fresh or leftover cooked
1 cup cucumber
¼ cup red pepper
¼ cup yellow zucchini
3 heirloom tomatoes – cut in wedges
2 cups quinoa – cold
1 cup cilantro – chopped
Salt & pepper

¼ cup olive oil
1/8 cup white wine vinegar
1 tsp. Dijon grainy mustard
2 tbsp. yogurt (I used plain Greek)
Salt & pepper
½ lemon juice

Preserve leftover cooked Quinoa in the fridge.
Wash & dice all vegetables into desirable cuts.
Add Quinoa to vegetables. Toss well
Make dressing and drizzle ¾ of the dressing over the Quinoa salad and stir well. (any dressing you have in the house would do just as well for this salad)
Store in the fridge until service time.

Note:  I have made this salad the night before and it is delicious the next day and it also travels well for picnic.


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