Fresh, flavorful, healthy and clean!
1 cup uncooked quinoa
4 green onions, chopped
1 zucchini, chopped
6 sun dried tomatoes, chopped
(You can also use fresh tomatoes)
1 yellow bell pepper, chopped
1/4 cup pitted kalamata olives, chopped
Slice into confetti strips, enough fresh, stem-free spinach leaves to yield 1 cup
1/4 cup crumbled feta cheese
Salt to taste
Juice and zest of 1/2 of a lemon
2 T olive oil
1 clove garlic, minced
1 T fresh parsley; chopped
1 t stone ground mustard
Prepare the Dressing:
Whisk dressing ingredients together in a bowl and set aside.
Prepare the Quinoa Salad:
Cook the quinoa according to package directions.
While the quinoa is cooking, prepare the rest of the salad ingredients.
Chop and combine veggies in medium-sized bowl. Omit Feta until the end.
Add Cooked/Cooled Quinoa to bowl with the other ingredients and combine.
Pour the dressing over everything; mix it in gently.
Add the feta cheese, combine and serve either hot or cold - double duty … for lunch or as a dinnertime side dish.
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thanks ~ Bridget
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