It's been a long time since I posted a recipe, but this one is definitely worth sharing. Gluten-free, dairy free, vegan, light, refreshing and just plain yummy! I made it a few weeks ago and even amidst the cold and dark of winter it made me think it was summer for just a minute - and that made me super happy! As usual this recipe doesn't come with exact measurement but just general guidelines and recommendations - add to it as you see fit and I doubt it'll do it much harm. Enjoy this little taste of summer amidst the cold today.
Cooked Quinoa* Chopped Parsley (roughly as much parsley as you have quinoa - in volume, not weight) Grated Carrot (I used one large one) Chopped bell pepper (I used a yellow one) Baby Tomatoes, quartered (I used roughly a handful or so) Cold Pressed Extra Virgin Olive Oil Juice of a Lemon Salt and pepper to taste
Mix everything together drizzle with a generous amount of olive oil and a splash of lemon juice and add salt and pepper to taste. That's it! Enjoy!
*For cooking quinoa. I recommend that you rinse it first (it has a slightly bitter/acidic coating on it) and then soak it over night before cooking. To cook put it in a pan with enough water to just cover and cook until all the water reduces out and the quinoa is soft. For this recipe allow it to cool and then fluff it with a fork before using it in the salad.
Rejoicing in the journey - Beth Stedman