Rose Summer Quinoa Salad

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!


  1. 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.

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