This salad idea came to me when I had a craving for Taboulleh one day and did not have any bulger wheat on hand. But I had the Parsley and Quinoa so what the hay! I added in extra veggies I had to use up in the fridge and eventually I created this surprisingly good salad. It is very filling and makes lots so it would be a good Potluck dish, or I sometimes make it on a Sunday and bring it for lunch for the next few days. It can be eaten on its own or as a side. All in all a very good summer salad.
Summer Quinoa Salad w/ Moroccan Dressing
1 cup Quinoa
1 cup Parsley (curly works best but you can use flat too)
1/2 cup red or yellow peppers (diced)
1/2 cup cabbage (chopped)
2 small tomatoes (diced)
3 green onions
1 can chick peas (optional)
Moroccan Dressing
1/2 cup Olive Oil
1/4 cup Lemon juice (about 1 1/2 lemons)
2 Tsp. Cumin
1 Tsp. Ground Coriander
1 Tsp. Salt
Cook Quinoa and let cool; add to chopped veggies and parsley and mix well. Add dressing and serve chilled. Delicious!
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