On Sunday we celebrated my Grandma's 79th birthday with a big family pot luck. I wanted to make something new and something healthy, so I headed to my Pinterest boards to find some inspiration. I found this recipe for Quinoa Veggie Salad from Pinch of Yum. The salad looked delicious and I had most of the ingredients at home already, so I decided to make it. I changed the recipe a little bit to accommodate things I did/didn't have on hand. You can find the original version HERE, but here is the way I made it:
For the Dressing:
1/3 cup olive oil
3 tablespoons warm water
3 cloves garlic, chopped
juice of one lemon
salt and pepper to taste
2 tablespoons of parsley
For the Salad:
1 cup cooked quinoa
12 leaves romaine lettuce
1 large carrot, peeled
1 cup cherry tomaotoes, halved
1 cucumber, chopped in to bit size pieces
1. Cook the quinoa according to package directions. When finished cooking, chill in the fridge for 10-15 minutes. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).
2. Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.
3. Shred/chop the lettuce in to bit size pieces (whatever size you like it). Cut the carrots in to a few big chunks and mince them in the food processor. Toss the tomatoes, carrots, and cucumbers together. Toss the cooled quinoa with the dressing; then add the carrots, tomatoes, and cucumbers.
4. When you are ready to serve, toss with the lettuce and sprinkle with Parmesan cheese.
I LOVED the way the salad turned out and would make it again in a heartbeat. I had enough left to take for lunch the next day, and it was still fresh the next day. It was super easy and it made a good sized bowl that was perfect to take as my dish to pass. And it was healthy which made it even better!