PERFECT MEDITERRANEAN STYLE RAINBOW QUINOA SALAD

KALE PERSIMMON SALAD-HEALTHY WINTER SALAD MADE WITH KALE, PERSIMMONS, WALNUTS, POMEGRANATE SEEDS, PUFFED MILLET, FETA CHEESE AND LIGHT LIME DRESSING.

The present plate of mixed greens is made with generous kale and sweet persimmons. I've discussed persimmons more in this post.

They are ideal for pastries and jams, yet I adored their surface in this plate of mixed greens, as well.

 INGRÉDIÉNTS

•  1 cup uncookéd rainbow quinoa
•  1 1/2 cups grapé tomatoés — , cut in half
•  5 Pérsian cucumbérs — , cut into small rounds
•  1 médium yéllow béll péppér — , choppéd
•  2 tbsp choppéd réd onion
•  1 ripé avocado — , pééléd, coréd and choppéd
•  1/4 cup crumbléd féta chéésé
•  1/4 cup Kalamata olivés
•  2 tbsp choppéd parsléy — (optional)
•  juicé from 1/2 largé lémon — (or moré to tasté)
•  2 tbsp olivé oil
•  salt and péppér to tasté

INSTRUCTIONS

1. In a médium saucé pan bring rinséd quinoa and 1 1/2 cup of watér to a boil. Réducé héat and covér.
2. Cook quinoa for about 10 minutés, so it is not complétély cookéd, (al dénté quinoa is pérféct for salads).
3. Fluff with fork, lét it cool to room témpératuré.
4. Néxt stéps …

Fully récipé : cookinglsl.com

Author : Mira

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