Quinoa is quick and easy to prepare, and it adds a subtle but wonderful flavor to vegetables.
Yield: 8 servings
Time: 35 minutes
Tools
- Large saucepan
- Wooden spoon
- Strainer
- Large bowl
Ingredients
- 1 batch cooked quinoa
- about 2 c assorted vegetables – I recommend at least four:
– avocado
– beans or chickpeas
– carrot
– celery
– cucumber
– red or green onion
– tomato - several T dressing: mayonnaise or vinaigrette
Other additions (up to ½ c)
- cheese, grated, chopped, or crumbled
- smoked tofu, diced
- walnuts or pecans, toasted
Directions
Chop or slice the vegetables as needed.
Combine everything in a bowl and serve warm or at room temperature.
Notes
This salad has less flavor when it’s chilled, so serve it right away or remove from the fridge half an hour before serving.
Everything is optional – use any combination of veggies, any kind of cheese (or none), different dressings, whatever you like.
Help
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