Tonight we were feeling like a nice salad but we want one full of goodness and that could also be a meal on its own. This salad is delicious and gluten free. Will stay in the fridge good for 3-5 days. For those of you that are vegan friendly, you can substitute honey with maple syrup.
YOU WILL NEED:
1 cup uncooked quinoa
2 cups water (to cook the quinoa)
1/2 medium English cucumber, diced
1 medium bell pepper, chopped
1 baby bok choy, chopped
1/2 cup grated carrots
1/2 cup edamame peas
1/2 cup green onions
1/2 cup nuts/seeds walnuts, pine nuts, sunflower seeds (or different nuts that you prefer)
1/4 cup cranberries
1 cup of Burmese tofu (Optional, recipe on the blog)
1/2 cup chopped fresh herbs; combination of fresh parsley, cilantro, basil, dill
1 can chickpeas drained
FOR THE DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons of garlic infused oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
lemon wedges to serve with
DIRECTIONS
Rinse quinoa really good
Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
Move the saucepan off of the heat and cover for five minutes., then fluff the quinoa with a fork. Set aside to cool slightly.
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, with all the ingredients.
In a mason jar or small bowl, whisk the olive oils, apple cider vinegar, mustard, honey, salt, and pepper until blended.
Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.