❇️❇️SO YOU CRAVE A SALAD …
🌄Text and pics by Chef Joey🍁
WATCH FOR JOEY’S COLUMN IN THE NEXT ISSUE OF CECELIA!! – Rose T.
This recipe is so easy, you won’t believe it! You add what you like and use Quinoa grains as your base. You can also sub couscous, orzo pasta or rice.
Generally: 1 cup COOKED per serving, serve chilled.
If you want to make tabbouleh, add chopped parsley, mint, scallions or red onions.♥️♥️
I add diced cucumbers, lemon juice and olive oil. Salt and pepper to taste
Feta tomato and tuna – add diced tomato, one can of tuna, and a handful of crumbled feta (more if you want!). Use the Dijon vinaigrette dressing below.
Tomato, cucumber and tofu – Mix with the Dijon dressing and no grains or rice makes a great salad, too!
1 clove garlic, diced fine, one tbsp Dijon mustard, 1 tbsp red vine or cider vinegar, ¼ cup oil. Mix the garlic mustard and vinegar in a bowl, slowly whisk in oil.
It should form a thicker dressing like mayonnaise, double as needed – salt and pepper to taste!