Light and delicious, this quinoa salad is a perfect dish to keep in the fridge for snacking and lunches, to take to a party, or to make for a friend.
The ingredients are flexible, so use what you have in your garden, your fridge or is to your preference. You can try changing up the onions, the herbs, and the nuts or seeds that you add. You can also experiment with the quantities of the ingredients to bulk up the veggies and make the salad go further and be less focused on the quinoa. Adding extra herbs will make the salad taste fresher and brighter. Play around with it; this is a very forgiving recipe.
It is easier to make this salad if you start the day before by soaking and cooking the quinoa and by roasting or steaming the beets. A secret to any quinoa salad is to salt the quinoa at the start of cooking with a 1/2 teaspoon of unrefined sea salt, even if cooking with a salted broth.
Source: Meredith Brown, NTP of Nourishing Tomorrow
For 12 Person(s)
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