Herbed Quinoa Garden Veggie Salad Gluten Free

Herbed Quinoa Garden Veggie Salad Gluten Free

Ingredients

  • Ingredients
  • For the dressing
  • ? cup olive oil
  • 3 tablespoons warm water
  • 1 or 2 large cloves garlic, chopped
  • 1 teaspoon agave nectar or honey
  • juice of one lemon
  • salt and pepper to taste
  • a handful of parsley leaves
  • For the salad
  • 1 cup quinoa, rinsed
  • 8 leaves romaine lettuce
  • 3 large carrots, peeled
  • 1 cup cherry or grape tomatoes, halved
  • ¾ cup chopped herbs of choice
  • Parmesan cheese for serving

Directions

  1. Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.
  2. Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).
  3. Shred the lettuce into long, thin pieces (or to whatever texture you like). Cut the carrots into a few big chunks and mince them in the food processor with 3-5 pulses.
  4. Toss the tomatoes, carrots, and chopped herbs together.
  5. Toss the cooled quinoa with the dressing; add the carrots, tomatoes, and herb mixture.
  6. When ready to serve, toss with the lettuce.
  7. Notes
  8. For my herbs, I did ¼ cup each of basil, parsley, and green onions.