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Light and Lemony Quinoa Salad http://wp.me/p4qC4h-3rX

Light and Lemony Quinoa Salad

Erica
A healthy mix of greens, tomato, onion, herb, and protein-rich quinoa in a simple vinaigrette. So delicious with so little effort.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine easy recipe, vegan, vegetarian
Servings 4

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!