Our neighbor Tony is always whipping up something delicious. His infamous salad, now dubbed, “Tony’s Quinoa Salad” is a staple in our house. It’s a light, refreshing salad full of protein and is a great base for experimenting with all types of ingredients. Eat it warm or serve it up cold. It’s super flexible and you can make it work for how you’re feeling on a particular day.
- 1 cup quinoa
- handful of walnuts
- handful of sun dried tomatoes (rehydrated in boiling water)
- lots of parsley
- lots of mint
- cold-pressed avocado oil or olive oil
- juice of a lemon
- salt and pepper to taste
- Boil 2 cups of purified water in a saucepan. Add 1 cup of uncooked quinoa to boiling water. Cover and reduce heat for 20 minutes or until the water is cooked off.
- Re-hydrate your sun-dried tomatoes by soaking them either in boiling water (around 5 minutes) or olive oil (30 minutes)
- Chop all ingredients and add to a big bowl
- Add juice of one or two lemons and your oil of choice
- Add cooked quinoa to bowl of ingredients and mix well
- Salt and pepper to taste or add more lemon juice or oil as needed
This salad should be an easy “throw it together” type of meal. Don’t worry if your ingredients aren’t the same as I listed above. I usually add whatever I have lying around the fridge. Sometimes I like to sauté up a little broccoli and zucchini and add it to the salad for more of a warming dish.
If quinoa isn’t your thing try making the base starch either brown rice or couscous. Enjoy experimenting and share your creations in the comments!