Planteray Cut & Dry Recipe
Make Planteray Cut & Dry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Dressing
Garnish (optional)
Method
Cooking the Quinoa
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth.
- 2
Cook Quinoa
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3
Preparing the Vegetables
- 4
Chop Vegetables
While the quinoa is cooking, chop the red bell pepper, cucumber, red onion, and cherry tomatoes into bite-sized pieces. Cut the avocado in half, remove the pit, and slice it into cubes.
Making the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper until well combined.
Assembling the Salad
- 6
Mix Ingredients
In a large bowl, combine the cooled quinoa, chopped vegetables, and dressing. Toss gently to combine all the ingredients.
- 7
Garnish the Salad
If desired, add fresh parsley or cilantro and sprinkle feta cheese on top before serving.
