The dressing for this recipe is almost identical to the one
used in the Avocado Salad, I have just substituted lemon juice for the apple
cider vinegar. That dressing can actually be used for lots of things as long as
the 3 to 1 oil to acid (such as vinegar or lemon juice) ratio is maintained.
Dressing
¾ cup olive oil
¼ cup lemon juice
1-3 cloves minced garlic (the
amount is flexible depending on your preference for garlic)
1 teaspoon salt
½ teaspoon dried oregano
Salad
2 cups uncooked quinoa
fresh parsley and/or cilantro
chopped celery, red pepper, cucumber
Preparation
1.
Rinse the quinoa in water (it can turn out
bitter otherwise)
2.
Fill a pot with 4 cups of water, bring to boil
3.
Add rinsed quinoa, cover and turn off heat, let
cook for 15 minutes
4.
When 15 minutes is up allow to cool and lightly
stir with fork before adding dressing
5.
Pour in dressing and add chopped herbs and
vegetables
6.
Can be served warm or cool
Shopping list for Donations to Chagrin Falls Park Food
Pantry (remember to print recipe and include with donation)
Bottle olive oil
Bottle lemon juice
Garlic
Salt
Dried oregano
Quinoa (at least 12 oz. box)
Fresh parsley and/or cilantro
Red bell pepper
Celery
Cucumber
Thanks!
