We kept the tomatoes, olives, and cucumbers in separate bowls for those who don't like them.
Serves 12
For the bowl
- a bowl full of cherry tomatoes, halved
- a bowl full small cucumbers, sliced
- a bowl full kalamata olives
- ~ 10 chives, roughly chopped
- olive oil
- small chunks of almond feta
- 8 cups of cooked quinoa with slivered sundried tomatoes, using vegetable broth instead of water
For the Lemon Parsley Vinaigrette
- 5 lemon, juiced (~ 1 cup)
- 1 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 cup parsley, chopped
- salt + pepper
Preparation
1. Drizzle olive oil over bowl of tomatoes and bowl of cucumbers, add chives to each bowl.
2. Add chives to almond feta
3. To make the dressing: add the lemon and vinegar to a small mixing bowl. Slowly whisk in the olive oil until incorporated. Add the parsley and season with salt and pepper.
3. To make the dressing: add the lemon and vinegar to a small mixing bowl. Slowly whisk in the olive oil until incorporated. Add the parsley and season with salt and pepper.
4. Evenly distribute the veggie mixture over quiona and top with dressing
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