Rainbow Quinoa Salad
This quinoa salad is versatile and refreshing.
Servings 3 Big Portions
Ingredients
- 1 cup dry quinoa
- Generous pinch salt
- 2 cups water
- 1 giant stalk rainbow chard
- 1 to mato
- 1/2 bell pepper
- 1/2 log goat cheese ~2 ounces
- For the dressing
- Juice of quarter of a lemon
- 1 heaping tsp dijon mustard
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1 tsp soy sauce
- 1/4 tsp dried dill
- Pinch red pepper flakes
Instructions
- Cook quinoa in 2 cups of water with pinch salt (Bring to a boil, reduce to simmer for 20 minutes)
- In last 2 minutes, add chopped chard leaf to steam.
- Chop tomato and pepper.
- Combine all in bowl.
- Mix dressing in a jar and pour over salad.
- Add goat cheese.
- Stir to combine.
- Serve!