Quinoa and Watercress Salad with veggies and
Lemon Dijon Vinaigrette


This salad skyrocketed to the top of my ‘gotta have this in the fridge’ list.  It is light, fresh, clean and healthy.  I love the addition of the Upland cress, which is a type of Watercress, available locally.  It’s the perfect thing for lunch, or for those mad moments when you really need something to eat, but want to be good.  I’m crazy about this salad.  Get some in your fridge!


Ingredients:


Measure out a half cup of quinoa and cook according to package directions.

I make the quinoa the day before so that it can chill overnight.

1 package of Watercress.  Remove leaves from stems and rinse.

1 half of a sweet, yellow pepper, chopped.

2 green onions, chopped.

1 half of a zucchini, chopped

3 radishes, sliced thin

1/4 cup of grated carrot


Vinaigrette:


1 lemon juiced

1/4 cup of olive oil

1 tablespoon of dijon mustard

1 tablespoon of coconut vinegar

1 tablespoon of honey

salt and pepper

Place all ingredients in a glass jar. Close the lid and shake the heck out of it.


Combine quinoa, Watercress and veggies.

Drizzle in the vinaigrette a small amount at a time.

Taste it as you go, combining everything well.

Avoid soaking the salad with dressing - use a light touch.

You won’t use the entire batch of vinaigrette.  Save the rest for a green salad.



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