My friend Holly made this salad for her BBQ a couple weeks ago and I have been thinking about making it ever since. The combination of colors, flavors and textures is so delicious and beautiful!
3-4 c. of cooked quinoa (red or white)
3 tbsp diced red onion
1 c. blueberries
1-2 handfuls of baby arugula
1/2 c. sliced almonds
1/2 c. diced feta
zest from 1 lemon
juice of 2 lemons
salt & pepper
1. Cook quinoa as directed. When it’s done cooking, fluff and toss with olive oil and let cool to room temperature.
2. Dice onion and feta and dry toast the sliced almonds. Dry toast them in a pan at low heat, constantly stirring to make sure they don’t burn.
3. Using a microplane zest an entire lemon. You can use regular lemons or Meyer lemons. I recommend using Meyer lemons because they are less bitter and more fragrant.
4. Toss the quinoa with the feta, onion, blueberries, almonds, arugula, lemon zest, lemon juice and olive oil to taste. Add fresh ground pepper and be careful to not add too much salt because the feta will add a good amount of saltiness to the salad.
A simple tangy, crunchy, creamy and refreshing little salad.
1 c. tiny tomatoes
5 red radishes
juice from 1 lemon
extra virgin olive oil (2x the amount of lemon juice)
1 tsp dijon mustard
1 tbsp maple syrup
salt & pepper
1. Take half of the peel off the cucumber, slice in half the long way, core the seeds out using a small spoon. Dice cucumber.
2. Dice avocado the same size as the cucumbers.
3. Quarter the tiny tomatoes.
4. Dice the radishes into very small cubes. They add hint of peppery spiciness and extra crunch!
5. In a jar, place all of the dressing ingredients and shake until it looks evenly emulsified.
6. Pour over diced vegetables and mix. The avocado will break apart a bit making it extra creamy. Add salt & pepper to taste.
Recipe yields about 3 cups.
Enjoy alone or with: whole wheat couscous, quinoa, tortilla chips, rice, ect.