Vibrant Australian Quinoa Salad with Lemon Herb Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 English cucumber, diced 1 avocado, pitted and diced 1/2 cup kale, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped Salt and pepper, to taste Lemon Herb Dressing: 1/4 cup lemon juice (about 2 lemons) 1/4 cup extra
• virgin olive oil 1 garlic clove, minced 1 tsp Dijon mustard Salt and pepper, to taste

Instructions

1. In a small saucepan, combine the quinoa and water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the quinoa is cooked and fluffy. Allow it to cool. In a large bowl, whisk together all the ingredients for the lemon herb dressing. Add the cooled quinoa, cherry tomatoes, cucumber, avocado, kale, parsley, and mint into the bowl and toss gently to combine. Season with salt and pepper as needed.

Chef’s Insight

Add some crunch by including roasted almonds or sunflower seeds to the salad.

Notes

This dish can be easily customized to personal taste with additional vegetables or herbs.