The layers in this salad create a beautiful presentation. Allow it to set for a few hours before serving to develop the flavor profile.
Serves 6-8
Prep time: 25 minutes
Total time: 40 minutes
Ingredients:
1 cup cooked quinoa
¾ cup fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
3 garlic cloves, minced
1 ½ cup red onion, finely chopped
4 cups fresh in season tomatoes, seeded and chopped
½ cup fresh parsley, chopped
½ cup fresh mint mint, chopped
¼ cup fresh dill, chopped
1 cup cucumber, seeded and diced
1 cup red bell pepper, seeded and diced
Instructions:
Place quinoa in a large bowl.
Combine juice, oil, salt and pepper, and garlic in a small bowl and stir to combine.
Pour the juice over quinoa.
Layer half of the quinoa with half of the mint, onions, parsley, cucumbers, red pepper, and tomatoes, repeat layers beginning with remaining quinoa, mint, and so on. End with tomatoes, mint and dill.
Cover and refrigerate at least 4 hours up to 24 hours.
Terri’s Tips:
Quinoa is called the mother grain because it is high in protein with all 8 essential amino acids.
Can use bulgur in place of quinoa.
Can serve chilled or at room temperature
Prepare this in a trifle dish for a beautiful presentation
Cooking Wiser:
Quinoa is found in the specialty section of most grocery stores, to save money, replace with couscous or bulgur