MONTHLY FLYER
Quinoa Vegetable Salad
Ingredients:
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3 cups cooked quinoa
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1 red bell pepper, diced
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4 green onions, chopped
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½-1/3 cup black olives, sliced
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1/2 cup chopped parsley
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3 stalks celery, chopped
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1 garlic clove, minced
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1/2 cup sunflower seeds
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1 cup fresh sprouts
Dressing:
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tsp Dijon mustard
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Salt and pepper to taste
Steps:
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In a large bowl, combine quinoa, vegetables, olives, seeds, and sprouts.
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In a small bowl, whisk dressing ingredients together.
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Pour dressing over salad, toss well, and serve.
