[cooked-sharing]
Yields4 Servings
Basil Mint Vinaigrette
3 oz fresh basil, stems removed
1 tbsp fresh mint (about 6-7 mint leaves)
2 cloves garlic
½ large shallot (or one small shallot)
1 lemon, juice of
2 tbsp red wine vinegar
½ cup olive oil
½ tsp Kosher salt
½ tsp fresh cracked black pepper
¼ tsp crushed red pepper
Quinoa Salad
2 cups white quinoa
3 ¾ cups water
1 cup chickpeas (about 1/2 can), drained and seasoned w a squeeze of fresh lemon
1 lemon
1 cucumber, peeled and diced
1 cup cherry tomatoes, diced
1 Serrano pepper, seeds removed and diced
½ tsp Maldon sea salt flakes
1 large ripe avocado, sliced
5 oz arugula
Basil Mint Vinaigrette
1add all of the ingredients to a blender or Vitamix and blend until smooth
2check for seasoning and add lemon or salt if needed
Quinoa Salad
3add two cups of quinoa and 3 3/4 cups water to a large heavy pot
4season with 1/4 teaspoon Kosher salt and bring to a boil over med/high flame
5when the quinoa has reached a boil, reduce the heat to a low simmer and cover
6cook for about 15 mins until all the water has absorbed
7when the water has absorbed, turn the heat off, fluff the quinoa with a fork and cover for another 5-6 mins
8transfer the quinoa to a large glass bowl and refrigerate for about 20 mins
9after the quinoa has cooled off, add 1/2 of the the basil mint vinaigrette, the diced cucumber, cherry tomatoes, and Serrano pepper and toss
10add the Maldon salt flakes and squeeze 1/2 of the lemon over the quinoa, toss and refrigerate for at least 30 minutes before serving
11to assemble the salad, add the arugula and chickpeas to a bowl and toss in some of the basil mint vinaigrette
12add about 1 cup of the quinoa mix to each salad
13top with a few avocado slices
14top with a bit more of the dressing, a pinch of Maldon sea salt and garnish with fresh mint leaves
Ingredients
Basil Mint Vinaigrette
3 oz fresh basil, stems removed
1 tbsp fresh mint (about 6-7 mint leaves)
2 cloves garlic
½ large shallot (or one small shallot)
1 lemon, juice of
2 tbsp red wine vinegar
½ cup olive oil
½ tsp Kosher salt
½ tsp fresh cracked black pepper
¼ tsp crushed red pepper
Quinoa Salad
2 cups white quinoa
3 ¾ cups water
1 cup chickpeas (about 1/2 can), drained and seasoned w a squeeze of fresh lemon
1 lemon
1 cucumber, peeled and diced
1 cup cherry tomatoes, diced
1 Serrano pepper, seeds removed and diced
½ tsp Maldon sea salt flakes
1 large ripe avocado, sliced
5 oz arugula
Directions
Basil Mint Vinaigrette
1add all of the ingredients to a blender or Vitamix and blend until smooth
2check for seasoning and add lemon or salt if needed
Quinoa Salad
3add two cups of quinoa and 3 3/4 cups water to a large heavy pot
4season with 1/4 teaspoon Kosher salt and bring to a boil over med/high flame
5when the quinoa has reached a boil, reduce the heat to a low simmer and cover
6cook for about 15 mins until all the water has absorbed
7when the water has absorbed, turn the heat off, fluff the quinoa with a fork and cover for another 5-6 mins
8transfer the quinoa to a large glass bowl and refrigerate for about 20 mins
9after the quinoa has cooled off, add 1/2 of the the basil mint vinaigrette, the diced cucumber, cherry tomatoes, and Serrano pepper and toss
10add the Maldon salt flakes and squeeze 1/2 of the lemon over the quinoa, toss and refrigerate for at least 30 minutes before serving
11to assemble the salad, add the arugula and chickpeas to a bowl and toss in some of the basil mint vinaigrette
12add about 1 cup of the quinoa mix to each salad
13top with a few avocado slices
14top with a bit more of the dressing, a pinch of Maldon sea salt and garnish with fresh mint leaves
Summer Quinoa Salad w Basil Mint Vinaigrette
