A recent visit to Costco and looking at their prepared quinoa salad got me thinking about making my own salad. The quinoa salad at Costco is in a large tub, has too much dressing and is a large amount that has to be consumed within two to three days. Lastly, the DH is not a fan of Costco’s quinoa salad.
I decided to make a salad that would provide four servings, include crunchy vegetables and be adaptability by interchanging vegetables that you had available in the fridge or garden. An option to add to the salad is feta cheese. I didn’t add any to the recipe but since we have leftovers, I will add some to the plate tomorrow when I have some of the leftovers for lunch.
SERVES 4
INGREDIENTS:
1/2 cup dry quinoa
3 celery stalks, chopped
4 radishes, chopped
1/2 medium size apple, chopped
1/2 fennel bulb, chopped
1/2 cup parsley, chopped
3 tbsp olive oil
2 tbsp lemon juice or lemon balsamic white vinegar
Salt and pepper to taste
DIRECTIONS:
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| Adding the vegetables to the quinoa. |
1. Cook the quinoa according to the instructions on the package. Let cool. You can make the quinoa ahead of time and store in the fridge.
2. Using a large bowl, add the quinoa and the chopped vegetables. Combine well.
3. Add salt and pepper and combine well.
4. Add the vinegar or lemon juice and oil. Mix well.
5. Adjust seasonings if required. I used lemon balsamic white vinegar and added an additional tablespoon of lemon juice as I wanted a bit more of lemon flavour.
