Yesterday I made a salad that turned out so yummy! It was so delicious that I had a couple servings. Or three...
It took about 30 minutes to make, mostly because of the chopping.
If you want to plan ahead, you can do all the chopping for a few days worth of recipes on one day, save it in the fridge, and then just throw everything you need for that recipe on the scheduled day. I do this from time to time and it's a great time saver!
Ingredients:
for salad:
2 tomatoes (I used this one from Trader Joe's, tomato on the vine)
1 cucumber (I used Trader Joe's organic english hothouse cucumber)
1 red pepper
1 head bok choy (or some other green such as spinach or kale)
1 can garbanzo beans, rinsed
3/4 to 1 cup quinoa, depending on how much you'd like to add to the salad, cooked
some feta cheese
for dressing:
1 tablespoon red vinegar
1 tablespoon fresh lemon juice
4 tablespoons EVOO
2 tablespoons greek yogurt
salt to taste
pepper to taste
cumin to taste
honey to taste
Directions:
1) Put quinoa to cook. Once finished cooking set aside to cool. I spread it out over a large plate to help it cool faster.
2) Chop tomatoes, cucumber, and red pepper as small as you like. Place in your salad bowl.
3) The hidden greens! Chop the bok choy finely, add to the salad bowl and mix in. Bok choy definitely gives it a certain flavor. As will kale. Spinach should be able to hide in pretty well if you want to avoid the greens flavor altogether.
4) Open garbanzo beans and rinse thoroughly. Add to salad. Mix.
Note: I didn't add all the garbanzo beans because I thought it would be too much. I added probably 2/3.
5) Add feta cheese and at least somewhat cooled quinoa. Mix.
6) Whisk all dressing ingredients together except honey. Once well mixed, add honey.
7) Add dressing to salad.
8) Place in refrigerator for a little bit, at least 15 minutes, and enjoy!
If you made this please let me know what you think. xoxoxo
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