1 cup Quinoa cooked
4 small carrots sliced thin
2 Tbs. Red Onion diced
1/2 Red Bell Pepper diced
Red Cabbage
Cherry Tomatoes sliced length wise
Fresh Thyme, Parsley minced
Champagne Vinaigrette
In a separate bowl mix 1/4 teaspoon salt, add 1/4 cup champagne vinaigrette, Add EVOO and mix. Add to a large white bowl and stir in veggies and quinoa and fresh herbs. Adjust flavorings.
Serve on a bed of fresh lettuce or lettuce wraps, or eat on its own. A great lunch or for a light dinner add some roasted chickpeas. And serve with salad. The roses are from the veggie garden so they were edible.
Bon Apetit!
Comments
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.
That’s great to know thank you!