This hearty salad could be a meal on its own. I’ve posted a quinoa salad before, but this one takes the cake.
I used a recipe from the Vegan Planet and switched it up a little bit.
Here’s what you’ll need:
An 11 oz (300g) box or handful of mixed greens
One cup cooked, cooled quinoa
1 cucumber, chopped
1/2 cup finely chopped pecans or walnuts
2 pears, sliced
Handful of dried cranberries
Dressing (taken directly from the recipe):
1/3 cup olive oil
2 tablespoons balsamic
1 tablespoon dijon mustard
1. Mix dressing ingredients together in a bowl. Set aside.
2. In a separate bowl combine greens, cucumber, pear, nuts and dried cranberries. Mix in half of the dressing and stir well.
3. Mix the other half of the dressing in with the cooked, cooled quinoa. (For instructions, see this previous post).
4. Add quinoa to bowl and mix into salad.
5. Dish into four bowls.