Farm Market Quinoa Salad
Stock up on fresh veggies from your local farmer’s market, like spinach, snap peas and beets, for our quinoa salad, and whip up the dressing with pantry staples. As for the quinoa mix? Cook it and cool it for quick work lunches or for the perfect side dish for barbeques on those lazy, hazy days of summer.
Just cook it, cool it, add your favorite farm market veggies to it like snap peas, beets, green beans, and spinach.
Pair It With
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Vegan/Vegetarian Friendly
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Grain Salad
Directions:
1) Empty package contents into pot; Remove bag of herbs and spices and set aside (Option: rinse package contents before using); add 2 ¾ cup water to pot and bring to boil; Cook, covered, on low for 20 min.
2) Remove lid and let cool; Fluff with fork.
3) Add 1 ½ cup halved grape tomatoes, 1 ½ cup halved snap peas, 1 ½ cup chopped asparagus or green beans, 1 cup grated beet, 2 cup greens.
4) In separate bowl, whisk 2/3 cup oil, ¼ cup balsamic, 1 tsp lemon juice, 1 tbsp mustard, 1 tbsp minced garlic, package of herbs and spices; add to salad.
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Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.
Not Applicable
Ingredients: Quinoa, Millet, Sunflower seeds, dried corn, Dried carrot, Granulated garlic, Granulated onion, Basil, Dill weed, Oregano.
May contain: Tree nuts, Peanuts, Wheat, Soy, Sulphites, Eggs, Milk, Sesame, Mustard, Barley.
Farm Market Quinoa Salad
For Salad
1.5 C halved grape tomatoes
1.5 C halved snap peas
1.5 C chopped asparagus or green beans
1 C grated beet
2 C greens such as spinach, kale or arugula
For Dressing
2/3 C oil (olive, avocado or canola)
1/4 C balsamic vinegar
1 tsp lemon juice
1 Tbsp mustard
1 Tbsp minced garlic
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