Pretli Green Acre Farm ~ echoed from twitter ~

Pretli Green Acre Farm echoed from twitter

Quinoa Salad
Made with nutritious quinoa and an abundance of fresh, healthy vegetables. And it's all finished with a delicious, bright lemon herb vinaigrette. This refreshing salad is one you'll want to make over and over again!

#BellPepper #Carrots #ChickPeas #Cilantro #Cucumber #Garlic #Lemons #Parsley #Quinoa #RedOnion #Tomatoes

Servings: 5
Ready in: 25 minutes
Prep: 20 minutes
Cook: 5 minutes

Ingredients:
3 1/2 cups leftover cooked quinoa* (chilled)
1 large red bell pepper
2 cups diced English cucumber
1 1/2 cups grape tomatoes, halved
1 medium carrot, shredded (1/2 cup)
1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
1 (14.5 oz) can chick peas, drained and rinsed
Dressing
1/3 cup olive oil
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1/3 cup chopped fresh parsley (chop somewhat fine)
1/4 cup chopped fresh cilantro (chop somewhat fine)
2 garlic cloves, minced (2 tsp)
Salt, to taste

Instructions:
1. Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
2. Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
3. In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.

Notes:
*To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
**Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin. ...read more

_*Quinoa Salad*_ /Made with nutritious quinoa and an abundance of fresh, healthy vegetables. And it's all finished with a delicious, bright lemon herb vinaigrette. This refreshing salad is one you'll want to make over and over again!/ #BellPepper #Carrots #ChickPeas #Cilantro #Cucumber #Garlic #Lemons #Parsley #Quinoa #RedOnion #Tomatoes Servings: 5 Ready in: 25 minutes Prep: 20 minutes Cook: 5 minutes Ingredients: 3 1/2 cups leftover cooked quinoa* (chilled) 1 large red bell pepper 2 cups diced English cucumber 1 1/2 cups grape tomatoes, halved 1 medium carrot, shredded (1/2 cup) 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained 1 (14.5 oz) can chick peas, drained and rinsed Dressing 1/3 cup olive oil 3 Tbsp fresh lemon juice 2 Tbsp red wine vinegar 1/3 cup chopped fresh parsley (chop somewhat fine) 1/4 cup chopped fresh cilantro (chop somewhat fine) 2 garlic cloves, minced (2 tsp) Salt, to taste Instructions: *1.* Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper. *2.* Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day. *3.* In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled. Notes: *To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package. **Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin.

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