Cucumber, Tomato, and Parsley Quinoa Salad
Romaine Salad with Red Wine Vinaigrette
January 2, 2017
Fresh Cabbage Cucumber Salad
January 3, 2017
Cucumber, Tomato, and Parsley Quinoa Salad
This healthy and simple salad is packed with protein and healthy vegetables – definitely an energy booster! A perfect combination of cucumbers, tomatoes, parsley, and quinoa mixed with our extra-virgin olive oil and red wine vinegar, yum!
Ingredients
Directions
Combine Quinoa with 2 cups of water in a small pan bring to simmer, cook at low simmer for 8 – 10 minutes then shut off the heat and allow the mix to slowly cool with the remaining water.
Once cooled down strain the mix through a fine mesh strainer and rinse under cold water allowing the quinoa to fully drain and cool.
While the Quinoa is cooking combine the diced tomato, cucumber, herbs, oil, vinegar salt and pepper and mix well.
Once the quinoa is cooled, combine all the ingredients and serve. Any left over salad can be held in the refrigerator and eaten as a snack or side dish within 2 -3 days.
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Ingredients
Directions
Combine Quinoa with 2 cups of water in a small pan bring to simmer, cook at low simmer for 8 – 10 minutes then shut off the heat and allow the mix to slowly cool with the remaining water.
Once cooled down strain the mix through a fine mesh strainer and rinse under cold water allowing the quinoa to fully drain and cool.
While the Quinoa is cooking combine the diced tomato, cucumber, herbs, oil, vinegar salt and pepper and mix well.
Once the quinoa is cooled, combine all the ingredients and serve. Any left over salad can be held in the refrigerator and eaten as a snack or side dish within 2 -3 days.