HEALTHY QUINOA SALAD #vegetarian #dressing

This Healthy Quinoa Salad is stuffed with vivid vegetables and prepared in a simple peasy whisk-and-pour Mediterranean dressing. I can't WAIT for you all to attempt this superfood plate of mixed greens pressed with edamame, kale, corn, peppers, carrots, and quinoa!

I've been about light and sound suppers of late, and can't hold on to share my kale quinoa plate of mixed greens with you all! It's quick, new, and flipping flavorful!

As composed, this insane nutritious serving of mixed greens is veggie lover and without gluten, making it a plant-based powerhouse as both a fundamental dish and a side! In case you're essentially vegan and are jonesin' for some feta cheddar over this insane brilliant plate of mixed greens, let it all out!

I additionally adore it with cleaved avocado. Wanting a kiss of sweetness? Dried cranberries make an insane delicious blend in as do candy-coated walnuts or pecans. The blend ins are unending so vacant out that crisper cabinet, attack your wash room, and get your goods in the kitchen! We have an epic quinoa serving of mixed greens to make!

Also Try Our Recipe : SHREDDED CARROT SALAD WITH CRANBERRIES

Ingredients

• 1 cup dry quinoa
• 1.5 cups water
• 5 cups chopped curly kale
• 1/2 tsp healthy oil (avocado, olive, etc...)
• 1/8 tsp salt
• 1.5 cups frozen sweet corn (Steam if frozen or sauté if using fresh from the cob)
• 1 cup frozen edamame
• 1/2 cup shredded carrots
• 1 bell pepper chopped (any color)
• 2-4 TBSP green onion
• additional salt and pepper to taste if desired

EASY PEASY SALAD DRESSING

• 1/2 cup avocado oil (olive oil works great too)
• 1/4 cup red wine vinegar
• 2 TBSP fresh chopped parsley
• 2 cloves garlic minced
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried basil leaves
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender kale that tastes GREAT! Toss kale with shredded carrot, bell pepper, and green onion in a large bowl.
3. Next steam edamame and corn per package instructions and set aside to cool.
4. For the dressing, combine all the ingredients listed in a small bowl and whisk together. Additionally you can add all the ingredients to a lidded mason jar and shake well.
5. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste.  For a chilled salad, allow the quinoa, edamame and corn to chill in the fridge for 15-20 minutes. For a room temperature salad, simply set aside to cool off slightly and then add to the rest of your veggies.
6. Ready to eat? Pour half dressing over salad and mix well. Allow friends/family to add additional dressing to taste.

For more detail : bit.ly/2MTgLLr

Read More Our Recipe : FRIED CALAMARI RECIPE