A simple side or meal for days when it's too hot to cook! Simply toss together a bowl of fresh salad greens and herbs, add some cooked quinoa and grilled protein if you like, top with fresh berries and dressing. Simply delightful!
Cook time: Maybe 30 minutes
Serves six.
First make the quinoa:
2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste
Rinse the quinoa thoroughly in a fine sieve. Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.
Meanwhile, prepare the fruit and baby greens.
Ingredients:
1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint
For the dressing:
1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste
Instructions:
When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.
Add the blueberries to the quinoa, and toss lightly.
Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.
This recipe was sourced from glutenfreegoddessrecipes.com
