spring quinoa salad
This quinoa salad is colorful, refreshing, and full of flavor and nutrients. I love to make this as a side dish for spring and summer.
(serves 4-6)
Ingredients:
four cups cooked quinoa (cooked according to package)
two medium cucumbers (diced)
two cups of cherry tomatoes (halved)
1/2 cup of fresh basil leaves (chopped)
fresh mozzarella cut into bites sized pieces (I love LaClair goat milk mozzarella)
one avocado (diced)
Vinaigrette:
two tbsp olive oil
two tbsp Dijon mustard
one tbsp apple cider vinegar or balsamic vinegar
two cloves fresh garlic (minced)
one tbsp dried oregano
fresh ground black pepper
sea salt to taste
Method:
cook quinoa according to package (I like to cook mine in broth for more flavor)
place cooked quinoa into a large bowl or glass container and chill in the fridge for around 30 minutes to an hour
while the quinoa is chilling, wash and slice the cucumbers and tomatoes, then add them to a large bowl
wash the basil, cut it into strips, and add them to the bowl
cut the mozzarella into bite-sized pieces and add to the bowl
remove chilled quinoa from the fridge and add it to the bowl
mix all ingredients for the vinaigrette in a separate bowl
pour vinaigrette over everything and mix until combined
dice avocado, add it to the bowl, and lightly mix again