If you hate salads and think they are boring, well you haven’t tried this recipe yet! Nam An Market introduces you this deliciously inspirational quinoa salad recipe with full of textures, flavors and yet extremely nutritious. This recipe doesn’t discriminate any eating style. Despite not including any meat in this, meat lovers can totally arm it up by adding grilled chicken, pan-seared steak, or just some humble soft-boiled eggs. Why quinoa? It is a simple, healthy way to give you salad interesting texture and flavors, and instantly make your boring bowl of greens more enjoyable.
This recipe is very simple and convenient. You can prep everything (minus the avocado) ahead of time. Simply mix the salad ingredients together, then refrigerate in an airtight container next to a side of hearty, homemade, jarred vinaigrette. Right before serving, you can just dice up the avocado and mix it in with the dressing.
Ingredients (4 Servings)
For the Salad Bowl: · 1 cup uncooked quinoa · 1 cup cherry tomatoes halved · 1 large cucumber chopped · 1/4 cup red onion finely diced · 5 oz. fresh spinach roughly chopped · 2 ripe avocados peeled, pitted, and chopped · 1/4 bunch of fresh coriander chopped · 1/3 cup crumbled feta cheese optional
| For the Vinaigrette: · 4 tbsp red wine vinegar · 2 tbsp Dijon mustard · 1 tsp dried oregano · 1 clove garlic minced · 1/2 cup olive oil · 1 lemon (about 2-3 tbsp fresh lemon juice) |
Instructions
Prepare your quinoa according to this article QUINOA – THE 2013’S SUPERFOOD AND HOW TO COOK IT (https://namanmarket.com/blogs/healthy-living/quinoa-the-2013-s-superfood-and-how-to-cook-it)
While the quinoa is cooking, preparing your dressing. To a jar, add the red wine vinegar, Dijon mustard, oregano, garlic, a pinch of Salt, and a pinch of pepper. Whisk everything together. While whisking, stream in the olive oil. Add the lemon juice and whisk again to combine. Put the lid on the jar and store in the refrigerator until ready to use. An easier way is adding everything into a jar, cover it and shake vigorously to well emulsify everything.
Pour the cooked quinoa into a bowl and let it slightly cool for a few minutes. Add the prepped veggies and chopped cilantro to the bowl and toss everything to combine.
Take the dressing out of the fridge and give it a good shake. Pour the dressing over the salad, then toss again to evenly coat all the ingredients in the dressing. Garnish with feta cheese crumbles before serving.
Let’s enjoy now!
