A mix of green herbs and refreshing citrus makes this quinoa salad an supreme summer season dish.
Advertisement – Continue Reading Below
- 2 stunning carrots
- 6 scallions
- 2 tbsp. current lemon juice
- 2 tbsp. orange juice
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground dark pepper
- 1 1/2 c. quinoa
- 2 c. vegetable stock
- 2 tbsp. extra-virgin olive oil
- 8 oz. segment-float mozzarella cheese
- 8 current or jarred peppadew peppers (or cherry peppers)
- 1/4 c. chopped current cilantro
- 1/4 c. mint
- 1/4 c. parsley
Instructions
-
- Step 1Mix grated carrots and scallions in a bowl; add lemon juice, orange juice, salt, and pepper. Purpose aside.
- Step 2Trot quinoa in a heavy medium saucepan over medium-excessive heat 1 to 2 minutes to lightly toast; add stock and bring combination to a boil, stirring time and over again. Decrease heat to low, then duvet and cook dinner 10 to 12 minutes or except the grains be pleased absorbed the stock. Transfer to a huge serving bowl and drizzle with olive oil.
- Step 3Spoon the carrot combination with fruit juices over quinoa. Add final substances and gently toss to combine.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below