AuthorHalli Martin

[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
1

add all of the ingredients to a blender or Vitamix and blend until smooth

2

check for seasoning and add lemon or salt if needed

Quinoa Salad
3

add two cups of quinoa and 3 3/4 cups water to a large heavy pot

4

season with 1/4 teaspoon Kosher salt and bring to a boil over med/high flame

5

when the quinoa has reached a boil, reduce the heat to a low simmer and cover

6

cook for about 15 mins until all the water has absorbed

7

when the water has absorbed, turn the heat off, fluff the quinoa with a fork and cover for another 5-6 mins

8

transfer the quinoa to a large glass bowl and refrigerate for about 20 mins

9

after the quinoa has cooled off, add 1/2 of the the basil mint vinaigrette, the diced cucumber, cherry tomatoes, and Serrano pepper and toss

10

add the Maldon salt flakes and squeeze 1/2 of the lemon over the quinoa, toss and refrigerate for at least 30 minutes before serving

11

to assemble the salad, add the arugula and chickpeas to a bowl and toss in some of the basil mint vinaigrette

12

add about 1 cup of the quinoa mix to each salad

13

top with a few avocado slices

14

top with a bit more of the dressing, a pinch of Maldon sea salt and garnish with fresh mint leaves

Category, ,

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
1

add all of the ingredients to a blender or Vitamix and blend until smooth

2

check for seasoning and add lemon or salt if needed

Quinoa Salad
3

add two cups of quinoa and 3 3/4 cups water to a large heavy pot

4

season with 1/4 teaspoon Kosher salt and bring to a boil over med/high flame

5

when the quinoa has reached a boil, reduce the heat to a low simmer and cover

6

cook for about 15 mins until all the water has absorbed

7

when the water has absorbed, turn the heat off, fluff the quinoa with a fork and cover for another 5-6 mins

8

transfer the quinoa to a large glass bowl and refrigerate for about 20 mins

9

after the quinoa has cooled off, add 1/2 of the the basil mint vinaigrette, the diced cucumber, cherry tomatoes, and Serrano pepper and toss

10

add the Maldon salt flakes and squeeze 1/2 of the lemon over the quinoa, toss and refrigerate for at least 30 minutes before serving

11

to assemble the salad, add the arugula and chickpeas to a bowl and toss in some of the basil mint vinaigrette

12

add about 1 cup of the quinoa mix to each salad

13

top with a few avocado slices

14

top with a bit more of the dressing, a pinch of Maldon sea salt and garnish with fresh mint leaves

Notes

Summer Quinoa Salad w Basil Mint Vinaigrette
IngredientsDirections