Quinoa Salad with Meyer Lemon Vinaigrette

I have many quinoa recipes that I make.

I label them according to the flavours they remind me of. This one reminds me of California, a place I love, with their sun ripened fruit, their luscious mountains and their love of everything healthy. Eating fresh can be so easy if you just think flavour. Use a basic ingredient, like quinoa, that is full of protein, and add any combination of flavours that you love.

The real knock-out here is the meyer lemon. If you’ve never heard of one, it’s a cross between a lemon and an orange. It is sweeter than a lemon and it has the most amazing aroma. That’s why I zest it. You can find meyer lemons at IGA and Metro. They don’t always have them, but when they do, I grab them because they are out- of- this- world delicious.

 

California Dreamin’ Quinoa Salad with Meyer Lemon Vinaigrette

 

Ingredients:

 

2 c. uncooked quinoa

1 avocado, diced

5-6 fresh strawberries, sliced

1 c. kale, chopped

1/2 English cucumber, de-seeded and diced

10-12 grape tomatoes, halved

1/3 c. fresh basil, chopped

1 c. fresh cilantro, chopped

1 can (284ml) mandarin oranges peeled whole segments

 

For the meyer lemon vinaigrette:

2 meyer lemons, zested then squeezed

1/4 c. extra virgin olive oil (best quality you can find)

1 tsp. apple cider vinegar

1 tsp. organic agave nectar

pinch sea salt

 

Instructions

Cook the quinoa by adding it to a saucepan, fill it up with water until the water comes up about 1 inch over the quinoa and place on high heat. Wait until the quinoa comes to a boil and some of the water reduces. Then turn heat on low, cover saucepan and allow the quinoa to cook through. Reserve in a bowl.

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In the bowl of quinoa mix the rest of the salad ingredients.

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Either in a separate bowl or in a blender, blend all the vinaigrette ingredients together.

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Pour meyer lemon vinaigrette over quinoa salad and mix well.

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This salad tastes delicious the same day and even better the next day. It’s perfect for lunch with roasted salmon.

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