Quinoa Salad Recipe
quinoa, coriander vinaigrette, baby kale, tomato, cucumber, chevre
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Prepare Vegetables
Dice 1 cup of tomato and 1 cup of cucumber. Set aside.
Make Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of honey, and a handful of chopped coriander. Season with salt and pepper to taste.
Combine Salad
In a large bowl, combine the cooked quinoa, baby kale, diced tomato, diced cucumber, and crumbled chevre. Drizzle the coriander vinaigrette over the salad and toss gently to combine.
Serve
Serve the quinoa salad immediately or refrigerate for later use. Enjoy!
