When my mom served up a quinoa salad the other day for dinner , I was a little leery.
I mean, those little quinoa things are a little creepy looking :: Admit it :: you’ve thought it too!
This salad was my first quinoa experience and I couldn’t even wait a week before making it for myself!
It’s quite simple, really. There aren’t many directions other than mix together and stir. I mean, it’s a salad, so put everything in a bowl and stir!~
Ingredients
- For the salad::
- 1 cup small shrimp {optional}
- 1/2 cup dry quinoa
- 1/3 red onion, chopped
- 1 orange, peeled and segments chopped
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup pomegranate seeds
- 1/2 cup cilantro
- salt and pepper
-
- For the dressing ::
- 2 TB. freshly squeezed lemon juice
- 2 garlic cloves
- dash of sugar
- salt and pepper
- 3 TB. EVOO
Instructions
Cook the quinoa according to the package directions. Set aside to cool.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate, cilantro, salt & pepper.
For The Dressing ::
Add lemon juice, garlic, sugar, salt and pepper into a small bowl and which in oil.
Pour over salad - serve cold or room temperature.
3.1
https://www.reasonstoskipthehousework.com/fruity-quinoa-salad/
Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!
I am so excited to try this recipe. I love new ways with Quinoa!