I make this salad in so many different forms throughout the Spring/Summer. This is why I call it the Garden Vegetable Salad. While I will use specific ingredients in this recipe, feel free to mix it up a bit. Add some vegetables you like. You can also add avocados, olives, nuts. Don't be afraid to be creative!
Being vegan, I will eat this as a meal. Its has all the nutrients needed to be complete. This can also be a great side dish and goes along wonderfully with many dishes.
WHAT YOU WILL NEED
1 cup quinoa, rinsed
2 cups vegetable stock, can also use plain water.
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 1/2 tsps lemon juice
1 1/2 tsps Dijon mustard
3 cloves garlic, minced
½ tsp crushed red pepper
½ tsp sea salt
¼ of red onion diced
1 cucumber diced
1 pint of cherry tomatoes sliced in half
½ cup of red cabbage, shredded
1 1/2 cups of spinach chopped into bite size pieces
WHAT YOU NEED TO DO
Bring the two cups of vegetable broth or water to a boil, add the quinoa, cover and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and set aside.
To prepare dressing, whisk together the olive oil, balsamic vinegar, lemon juice , mustard, garlic, crushed red pepper, and salt. Set aside.
Toss the quinoa (let cool first) with the onion, cucumber, tomatoes, red cabbage, and spinach. Gently mix and add the dressing.
Can be served cold or at room temperature. This salad saves well so can be made ahead of time.
Take care of you,