Mediterranean Quinoa Salad
This Mediterranean quinoa salad is stuffed with fresh vegetales and a delicious balsamic and lemon dressing
(uncooked weight - any colour quinoa you like)
Yellow Bell Pepper
Small Red Onion
Fresh Mint Leaves
Cracked Black Pepper
Extra Virgin Olive Oil
Cook the quinoa in boiling water for 10 minutes then drain and rinse.
While the quinoa is cooking, chop up the tomatoes, pepper and red onion into a fine dice, then mix with the quinoa. Also drain and rinse the beans and mix with the salad.
Whisk together all the ingredients for the dressing and pour over the salad, tossing so everything is coated.
Top with avocado and some fresh greens
Can be stored in the refridgerator for 2-3 days in an airtight container.