Quinoa Salad with Microgreens
This salad is easy, healthy, refreshing and can be modified to use what’s in the fridge now.
Servings: 1
Ingredients
- ½ cup uncooked quinoa, rinsed
- 1 cup water
- ½ cup cucumber, chopped
- 5 Kalamata olives, chopped
- 1 tsp Trader Joe's Hot & Sweet Jalapenos (optional) This really kicked it up and was delish!
- 1 small tomato, chopped
- green onion, chopped for topping (optional)
- mixed microgreens for topping
- ⅓ cup lemon vinaigrette
Instructions
- Cook quinoa according to package directions or combine rinsed quinoa and water in a small saucepan. Bring to a boil and the decrease to simmer. Cook until water is absorbed, stirring frequently, about 15 minutes. Remove from heat, cover and let rest for 5 minutes. Fluff with fork before combining with remaining ingredients.
- In a small bowl, combine chopped vegetables, quinoa and lemon vinaigrette dressing.
- Refrigerate for a few hours or overnight to mingle flavors.
- Before serving top with green onion tops, microgreens, salt and pepper to taste.