Herbed Quinoa Garden Veggie Salad

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

1/3 cup olive oil

3 tablespoons warm water

1 or 2 large cloves garlic, chopped

1 teaspoon agave nectar

juice of one lemon

salt and pepper to taste (I started with 1/4 teaspoon salt)

a handful of parsley leaves

1 cup quinoa, rinsed

8 leaves romaine lettuce

3 large carrots, peeled

1 cup cherry or grape tomatoes, halved

3/4 cup chopped herbs of choice (see notes)

Parmesan cheese for serving (optional)

步驟

Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.

Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).

Shred the lettuce into long, thin pieces (or to whatever texture you like). Cut the carrots into a few big chunks and mince them in the food processor with 3-5 pulses. Toss the tomatoes, carrots, and chopped herbs together. Toss the cooled quinoa with the dressing; add the carrots, tomatoes, and herb mixture. When ready to serve, toss with the lettuce.

營養

• 卡路里: 185
• 總脂肪: 10.9 g
• 飽和脂肪: 1.5 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 98.2 mg
• 總碳水化合物: 19.6 g
• 膳食纖維: 3.4 g
• 總糖: 2.9 g
• 蛋白質: 4 g