Light and Lemony Quinoa Salad
A healthy mix of greens, tomato, onion, herb, and protein-rich quinoa in a simple vinaigrette. So delicious with so little effort.
Ingredients
- ½ cup uncooked quinoa
- 1 head romaine lettuce sliced into ribbons
- 1 onion sliced
- 2 to matoes seeded and chopped
- 2 Tbs Italian flat-leaf parsley chopped
- 2 Tbs fresh basil leaves chopped
- juice from half a lemon
- 2 tsp Dijon mustard
- 1 clove garlic minced
- pinch kosher salt
- pinch fresh cracked pepper
- 2 Tbs extra virgin olive oil
Instructions
- Bring a medium pot of water to a boil. Add the quinoa and boil 15 minutes. Drain the water leaving just the quinoa in the pot. Replace the lid and let quinoa steam 5 minutes. Fluff with a fork.
- To make the dressing, add the parsley, lemon juice, Dijon, garlic, salt, and pepper to a small bowl. Whisking constantly, drizzle in the olive oil to create the emulsion.
- To a serving bowl, add the quinoa, lettuce, onion, and tomatoes. Drizzle with the prepared vinaigrette and toss to distribute evenly. Serve at room temperature. Yields 4 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!