This quinoa salad with herb dressing is refreshing, yet filling. Fluffy quinoa tops a bed of lettuce with veggies and protein. The homemade herb dressing takes this salad to the next level and will have you scraping the plate clean each time!
Cook Quinoa: Bring 1 3/4 cups of water or broth to a boil. Add 1/2 tsp salt and 1 cup of rinsed quinoa and give it a stir. Cover with a lid, turn the heat to a low simmer and cook without lifting the lid for 20 minutes. After 20 minutes, open the lid check to make sure that all liquid has evaporated and fluff the quinoa with a fork. Allow to cool to room temp.
*Can be made ahead of time and refrigerated until needed.
Make the dressing with either a whisk or a hand blender.
To mix with a blender: to a tall immersion blender cup add 2 tbsp of lemon juice, 2 tbsp white wine vinegar, 2 tbsp water, pressed garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil, 2 tbsp chopped parsley and 2 tbsp chopped dill. Place the blender into the cup and blend for about 10-15 seconds. Then, while continuing to blend on high speed slowly drizzle in the 1/3 cup of oil in a steady stream until the dressing is smooth and homogenous.
To mix with a whisk: Add the lemon juice, white wine vinegar, water, garlic, salt, and black pepper to a bowl and whisk together. While continuing to whisk, slowly drizzle in the oil until it looks homogenous and smooth. Now add the garlic, parsley, dill, dried basil and oregano and whisk again until incorporated.
Set aside.
*Can be made ahead of time and refrigerated until needed.
Layer the salad: Spread the baby lettuce greens in a single layer in a large serving platter. Sprinkle the cooled quinoa over the greens. Next, sprinkle the pepper, tomatoes, cucumbers, onions and avocado and the cheese. Drizzle the dressing all over the top. Serve as is or toss before serving.
This salad can also be served "buffet style" with each ingredient in a separate bowl for each person to build their own salad.
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