Chilled Quinoa Salad
Parsley, fresh lemon, and tons of veggies come together to form a perfect summer, vegan, salad.
Ingredients
| 3 | c | cooked quinoa* |
| 1⁄2 | c | sliced black olives |
| 1 | red onion (diced) | |
| 1⁄2 | c | sliced almonds |
| 1 | red pepper (diced) | |
| 2 | seedless cucumber (diced) | |
| 1 | c | grape tomatoes (halved) |
| 1 | c | sugar snap peas (halved) |
| 5 | T | parsley |
| 4 | T | lemon juice |
| 1 | pn | salt and white pepper |
Servings
| Yield | |
|---|---|
| Prep time | 2 1⁄2 hours |
Instructions
Combine the first 8 ingredients into a large mixing bowl.
Add chopped parsley, lemon juice, salt and white pepper- to taste.
Mix ingredients well and chill for, at least, 2 hours (the longer the better).
Notes
*When I cook the quinoa, I like to add a half or whole cube of vegan bullion (depending on amont being cooked) for additional flavor.
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