• QUINOA SALAD RECIPE INGREDIENTS:
• 1/2 Cup / 95g Quinoa - Soaked for 30 minutes
• 1 cup / 100ml Water
• 4 cups / 180g Romaine Heart (Lettuce) - thinly shredded (1/2 inch thick strips)
• 80g / 1/2 cup Cucumber - cut into small pieces
• 80g / 1/2 cup Carrots - cut into small pieces
• 80g / 1/2 cup Green Bell Pepper - cut into small pieces
• 80g / 1/2 cup Red Bell Pepper - cut into small pieces
• 65g / 1/2 cup Red Onion - chopped
• 25g / 1/2 cup Parsley - finely chopped
• 50g / 1/3 cup Kalamata Olives - chopped
• Salad Dressing Recipe Ingredients:
• 2 Tablespoon Red Wine Vinegar
• 2 Tablespoon Olive Oil - (I have used organic cold pressed olive oil)
• 3/4 to 1 Tablespoon Maple Syrup OR to taste (👉 ADJUST THE MAPLE SYRUP TO YOUR TASTE)
• 1/2 Teaspoon Garlic (3g) - minced
• 1/2 Teaspoon Dry Oregano
• Salt to taste (I have added 1/2 Teaspoon pink Himalayan salt)
• 1/4 Teaspoon Ground Black pepper

METHOD:

Thoroughly rinse quinoa until the water runs clear. The soak for 30 minutes. Once soaked strain throughly and transfer to a small pot. Add water, cover and bring to a boil. Then reduce the heat and cook for 10 to 15 minutes or until the quinoa is cooked. Once cooked, right away transfer to a mixing bowl and spread it thin to allow it to cool down.

Shred the lettuce 1/2 inch thick and chop the remainder of the vegetables. Once the quinoa has cooled down completely, top it with the chopped veggies, cover and chill it in the refrigerator until ready to use. This will keep the vegetables will remain crisp and fresh.

To prepare the salad dressing - Add red wine vinegar, olive oil, maple syrup, minced garlic, salt, dry oregano, black pepper to a small jar. Mix well to combine. Set it aside. 👉 ADJUST THE MAPLE SYRUP in the salad dressing TO YOUR TASTE.

When ready add the salad dressing and serve.

IMPORTANT TIPS:
👉 Shred the romaine lettuce about 1/2 inch thick
👉 Allow the veggies to chill in the refrigerator until ready to use. This will keep the vegetables will remain crisp and fresh.