Every time I test out a new flavor combination with Quinoa, it becomes my new favorite. This recipe is the latest approach and it’s really quite wonderful as an addition to a green, leafy salad. This Quinoa salad is a healthy meal option that comes together quickly and is a clean and delicious dinner idea. Give it a try the next time you want to eat light.
1/4 cup cooked white Quinoa
1 cup of Baby Kale, stems removed, that has been pulsed in the Cuisinart until minced.
1/2 cup of julienned Radicchio
1/4 cup chopped yellow sweet pepper
2 green onions, chopped
1/4 cup zucchini sliced thin
1 large radish sliced thin
Balsamic Lemon Dijon Vinaigrette
3 Tablespoons Coconut Vinegar
2 teaspoons Fig Balsamic Vinegar
A few grinds of salt and pepper
1 teaspoon Dijon mustard
1 garlic clove put through a garlic press or minced
1 lemon juiced , preferably meyer lemon
10 - 15 tablespoons extra virgin olive oil
Combine ingredients for vinaigrette and set aside.
Cook Quinoa according to package directions early in the day and place in the ‘fridge to chill.
Remove stems from baby Kale and pulse in cuisinart until minced.
Slice radicchio into julienned strips
Chop sweet pepper and green onions.
Slice zucchini and radish thinly
Combine Quinoa, baby Kale, radicchio, sweet pepper, green onions, radish and zucchini.
Add 2 tablespoons of Balsamic Vinaigrette to Quinoa salad and combine.
Allow Quinoa salad to chill for at least an hour.
Prepare a bed of leafy greens and add in a few sliced cherry tomatoes.
Place a scoop of the Quinoa salad on top and drizzle a little more of the
Balsamic Vinaigrette over all.
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