Easy Quinoa Salad with Basil Lemon Vinaigrette
The veggies are an estimate, just add whatever looks like there’s a bite or two per spoonful!
1 cup of dry Quinoa
1 cup orange cherry tomatoes, quartered
1 cup chopped red cabbage
half of a large cucumber, quartered
half of a small red onion, chopped
a handful of arugula, rinsed and patted dry (optional if you want to add a little “kick”)
for the dressing:
1/4 cup The Olive Tap’s Basil Olive Oil
1/4 cup The Olive Tap’s Sicilian Lemon Balsamic Vinegar
(adjust amount to your flavor preference)
pinch of salt to taste (Seasonello, if you have it!)
Cook the quinoa according to package directions and let cool. Add all the veggies and toss to combine. Drizzle as much of the vinaigrette as desired to your taste and gently stir to coat salad with the dressing.
*If not vegan, add some Feta cheese, delicious!
Recipe by Kelly P, Colorado Springs
Basil Olive Oil - Fusion Crushed
Sicilian Lemon Balsamic Vinegar