Quinoa Salad with Chives, Radishes, Tomatoes, and Lemon-Basil Dressing

Recipe

Quinoa is one of my favorite grains (technically, it is a seed). Quinoa is one of the best sources of plant-based protein. It is also gluten-free, inexpensive, and easy to prepare. Cooked quinoa can be combined with many other ingredients, especially fresh herbs and vegetables, for a delicious taste and nutritional value.

This salad is “my go-to dish” in the spring when I want to eat light and healthy foods and spend less time in the kitchen. Quinoa makes this dish very satisfying as is, but it goes very well with meat or chicken as a side dish.

Ingredients:

·      ½ cup EVOO (Extra Virgin Olive Oil)

·      3 Tbs. freshly squeezed lemon juice

·      1 clove garlic, minced

·      1 cup basil leaves loosely packed (1 small bunch)

·      ½ tsp of salt 

·      ¼ tsp of black pepper

·      3 cups cooked quinoa, chilled

·      5 red radishes cut in a half and thinly sliced

·      1 bunch fresh chives, chopped into about ½ ich pieces

·      2 Tbs. sun dried tomatoes in olive oil, chopped, or 8 cherry tomatoes cut in half

·      1 avocado, chopped

·      Salt and pepper to taste

Method:

Make the dressing. Place the first six ingredients in a blender and blend them only for a few seconds until combined. 

In a large bowl, combine quinoa, radishes, chives, and cherry tomatoes. Pour the dressing and gently stir until all ingredients are well coated. Top with chopped avocado, sprinkle with salt and pepper, and serve right away. 

This salad tastes as good the next day and it can be stored in the refrigerator for up to 24 hours without the avocado. 

Health facts:

·      low sugar

·      Rich in healthy fat

·      rich in vitamins and minerals 

·      High in fiber

·      Good source of protein 

·      GF, dairy free, vegan