This is such an incredible dish! Perfect for nights when we are running to the soccer field or for a patio dinner in the summertime! Hope you love the crisp fresh flavor and the crunch! Enjoy your veggies!
- 2 cups dry quinoa
- 4 cups water
- 1/2 purple onion
- 2 bell peppers
- 1 cucumber
- 1 small head cauliflower
- 3 cups greens (spring mix, kale or spinach)
- 1 Tbl kosher salt
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 3/4 cup freshly squeezed orange juice
- 1 cup fresh basil
- 1 tablespoon honey
- 1 teaspoon kosher salt
Rinse quinoa. Combine rinsed quinoa and water in a sauce pan. Bring to a boil, add a lid and then turn the heat to low for 20 minutes.
While the quinoa cooks wash and chop your veggies. Dice the onion, peppers, & cucumber. With the cauliflower be sure to just use the crowns and cut into small pieces. With the greens, use any mixture that you like, just be sure that they are dry when you chop them and add them to the salad.
After the quinoa is cooked you will want to chill it before adding it to the veggies. Allow it to sit at room temperature with the lid off while you make the dressing.
For the dressing add all ingredients to a blender. Pulse blender until everything is liquid. Add the dressing to the quinoa and chill in the fridge for an hour before adding the veggies. (I have been known to speed up this step by throwing it in the deep freeze for 15 minutes. I am not saying you should do this, just saying you could do this! 😂 )
After the quinoa is chilled add to the veggies and stir. Add salt to taste. Enjoy!!
Recipe adapted from Detoxinista