Quinoa has been a staple in my house for a long time. Not only do we use it for dinner at least two times a week, but I ALWAYS make extra so I can use it for other meals. Warmed with milk in the morning makes the perfect cereal, or adding a delicious dressing and fresh veggies turns your lunch into something special. I was planning on having a friend over for lunch, and I knew I wanted to serve a quinoa salad as a side dish to our meal. This recipe popped off the page, and I am sooo happy that I made it! Really, my friend raved after each and every bite. AND, I can’t even believe this, but my PICKEY 18 month-old son loved. every. bite. You will too!
Lemon Dijon Quinoa Salad
Salad
1 cup quinoa, cooked
1/2 15 oz. can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 onion
2 small cloves garlic
Dressing
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. honey
1/2 tsp. cumin
dash of salt and pepper
In a food processor, add your spinach, cilantro, onion, and garlic and process until they are finely diced. You can do this by hand as well if you don’t have a food processor.
Add the mixture to a large mixing bowl. Next add your chickpeas, avocados, tomatoes, and quinoa and stir until everything is combined and coated.
Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Set in fridge for about 10-15 minutes before serving so the flavors set.
Recipe from thediva-dish.com
Makes about 4 cups salad
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