This salad taste really nice and makes a great main dish or side dish. The ingredients can also be easily replaced, this type a salad taste good with pretty much any veggies. Can be made ahead and kept in the fridge.
Ingredients
· 1 cup of Quinoa, rinsed
· 2 cups of water
· ¼ teaspoon salt
· 2 cups chopped spinaches
· 1/2 cucumber, chopped
· 1 cup edamame peas
· ½ cup green onion, chopped
· 3 pepperoncini chopped
· 1/2 cup crumbled feta
· 1 cup of dried cranberries
· 1 cups of blueberries
· 1/2 cup of strawberries cut into 4s
· 1/2 cup of toasted almonds
· 1/4 cups parsley
· Salt/pepper to taste
Dressing:
¼ cup olive oil
¼ cup rice vinegar
3 tablespoons soy free soy sauce (you can also use regular soy sauce)
2 tablespoons maple syrup
Salt and pepper to taste
Rinse the quinoa well and cook it on the 2 cups of water and ¼ teaspoon of salt. Bring to a boil, then reduce heat and simmer about 10-15 minutes till the water is absorbed.
In the meantime, prepare the rest of the ingredients. I boiled the edamame peas for a few minutes, so they weren’t to hard but its optional.
Once the quinoa is cooked and cooled a bit, add it to a large bowl. Add the rest of the ingredients to the bowl.
Mix the dressing in a jar with a lid. Por dressing over everything and toss it until well mixed. Now is ready to serve.