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Salads | |
| 1.5 cups of quinoa 1 cup grape tomatoes, cut in half 1 cup sliced yellow pepper 2 cups raw shaved asparagus, cut only the soft tips and 1/3 of the upper stem 2 cups cubed cucumber, peeled 2 green onions or chives, diced � cup of chopped cilantro, more or less to your taste. If you do not like cilantro, replace it with parsley 1 medium onion, thinly sliced To prepare the vinaigrette: 4 to 5 tbsps. of lemon juice 1 tbsp. red wine vinegar 2 small cloves of mashed garlic 5 tbsps. olive oil Salt and pepper | |
| � Combine the quinoa, 3 cups water, salt and pepper in a saucepan, bring to a boil and cook until the water is totally absorbed and the quinoa is tender, about 15-17 minutes � Let the quinoa cool for 1 hour � In a bowl mix the lemon juice, vinegar, cilantro, garlic and some salt and pepper � Once the quinoa is cooled, add the halved tomatoes, the cucumber, the pepper, the asparagus, the onions and the fresh cilantro and toss. Toss with the dressing | |
Excellent | |
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