Ingredients:
Salad
1 cup quinoa
1 1/2 cups water
1 cup edamame
1 cup english cucumber, chopped
1 cup yellow bell pepper, chopped
1 cup orange bell pepper, chopped
1/2 cup grape or cherry tomatoes, sliced in half
1/2 cup green onions (scallions), thinly sliced
Dressing
4 garlic cloves, minced
juice of two medium lemons
3 rounded tablespoons stoneground or dijon mustard
2 tablespoons extra virgin olive oil
himalayan salt, to taste
cracked pepper, to taste
Directions:
1. Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!
2. While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
3. Chop and dice your remaining vegetables, except the edemama. Place chopped vegetables and edamame in a large bowl, add the dressing tossing gently to coat.
4. Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Pairs well with a nice glass of refreshing lemon water.
thesimpleveganista.blogspot.fr
Salad
1 cup quinoa
1 1/2 cups water
1 cup edamame
1 cup english cucumber, chopped
1 cup yellow bell pepper, chopped
1 cup orange bell pepper, chopped
1/2 cup grape or cherry tomatoes, sliced in half
1/2 cup green onions (scallions), thinly sliced
Dressing
4 garlic cloves, minced
juice of two medium lemons
3 rounded tablespoons stoneground or dijon mustard
2 tablespoons extra virgin olive oil
himalayan salt, to taste
cracked pepper, to taste
Directions:
1. Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!
2. While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
3. Chop and dice your remaining vegetables, except the edemama. Place chopped vegetables and edamame in a large bowl, add the dressing tossing gently to coat.
4. Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Pairs well with a nice glass of refreshing lemon water.
thesimpleveganista.blogspot.fr
RSS Feed