These days everyone seems to be on a different diet. This is a vegan-gluten free dish I made for my recent fundraising brunch. You don’t have to be vegan to love this salad. It’s so simple to make, incredibly healthy and wildy delicious.
What you need:
1 clove of garlic, peeled
2 1/2 to 3 cups cooked quinoa
A sprinkling of sweet grape tomatoes- I use both yellow for sweetness and red for color
1 carrot, grated
4 scallions, sliced (white and light green parts)
1/4 cup Kalamata olives chopped. I have substituted Greek but used less since the flavor is so much stronger.
1/3 cup toasted slivered almonds or pinenuts
Sea salt and pepper, to taste
1 tablespoon chopped fresh basil leaves
1-2 tablespoons chopped fresh mint leaves
Extra Virgin Olive Oil
Juice of 1-2 lemons or limes.
What you do:
Rub the clove of raw garlic inside a non metal salad bowl.
While the cooked quinoa is still warm spoon it into a bowl and fluff with a fork.
Halve the grape tomatoes and add them to the bowl. Add in the grated carrot, sliced scallions, Kalamata olives, and toasted slivered nuts. Toss lightly to combine.
Season with sea salt and ground pepper. Add the chopped fresh herbs. Drizzle the salad with extra virgin olive oil- enough to moisten. Toss again. Squeeze a lemon or a lime all over the salad and give it one final toss.
Cover and chill until at least one hour before serving. Serving chilled can stifle flavors so I prefer to serve at room temperature.
Before serving, adjust seasonings if needed.
Makes 4 to 6 servings.