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  • Jessica Larit

Quinoa Summer Salad!


With the weather warming up I wanted to share with you one of my favorite summer salads! It is bursting with fresh veggies, crunch, and flavor! It is so easy to make and is always a crowd pleaser. This healthy salad can be served for lunch or dinner and will keep you satisfied and full throughout your day. I hope you love it as much as I do!


Ingredients:

-1 cup of cooked quinoa (cooled)

-1 cucumber

-1 red pepper

-1/2 large red onion

-1 large jalapeno

-1 large ripe avocado

-Toasted almonds

-Shredded carrots

-Baby Arugula

Dressing:

-3 tablespoons Black Peppercorn Olive Oil~Click for my favorite!!~

-1 tablespoon apple cider vinegar

-1 1/2 tablespoon low sodium soy sauce

-1/2 tablespoon honey

-1/2 tablespoon tahini

-2 tablespoons nutritional yeast

-1/2 tablespoon fresh squeezed lemon juice

-1 clove of garlic

-Pinch of salt


Next Step:

-I like to make the dressing and quinoa the day before I serve this dish. I love this salad cold! For the salad dressing, add all of the ingredients into your blender and blend on high for 30 seconds. Pour the dressing into a glass jar with a lid and store in the refrigerator. (I will often double the recipe to have extra dressing on hand)

-Chop all of the vegetables as small as you can, especially the red pepper, jalapeño, onion, and cucumber. Add them on top of the cooked (and cooled) quinoa. Then add in the shredded carrots and stir to combine.

-Right before you are ready to eat add in the chopped avocado and the toasted almonds.

-Drizzle the dressing on top and mix.

-To your bowl add in the arugula and then all of the fresh veggies on top! (You can also eat this salad without the arugula.)

-ENJOY this healthy and delicious salad!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet










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