Friday, January 25, 2013

Tomato Basil Quinoa Salad

Slightly altered from The Diva Dish
Photography by Everglow Photography
(Gluten free, Egg free, Dairy free option)


2 Cups of quinoa, cooked
2 Cups of navy beans, cooked
3 1/2-4 Cups diced tomatoes
1 avocado
2 Cups fresh spinach
1-2 Tablespoons fresh basil (or more if desired)


2 Tablespoons balsamic vinegar
1 Tablespoon extra virgin olive oil
3 cloves of garlic, pressed 
zest of one small lemon
salt and pepper to taste
Parmesan cheese (optional)


In a small bowl whisk together the dressing ingredients (except for cheese) and set aside. 
In a food processor blend the spinach and fresh basil and set aside.
In a large bowl add quinoa, beans, diced tomatoes, and avocado, chopped greens and dressing. Mix until well combined. Sprinkle with salt and pepper to taste. Add parmesan cheese if desired. Place in fridge until ready to serve. The colder it tastes, the better! 

Enjoy! Alex

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