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  • Country Quinoa Salad With "Creamy" Mint Dressing

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    Country Quinoa Salad With "Creamy" Mint Dressing
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 c. vegetable stock or possibly broth
    • 1 1/2 c. quinoa, rinsed and liquid removed Salt to taste
    • 3 c. shredded Romaine lettuce
    • 2 c. halved cherry tomatoes
    • 2 c. peeled minced cucumber
    • 1/2 c. minced green onions
    • 1 x clove garlic, chopped
    • 1 tsp Dijon mustard
    • 2 Tbsp. fresh lemon juice
    • 2 Tbsp. minced fresh mint
    • 1/2 c. crumbled goat cheese or possibly silken tofu
    • 5 Tbsp. plain low-fat yogurt
    • 2/3 c. extra virgin olive oil Salt and freshly grnd black pepper, to taste

    Directions

    1. 6 SERVINGS LACTO/VEGAN
    2. When you want to turn a simple salad into a substantial dish, adding quinoa is the answer. Its delicate flavor takes well to leafy greens and light dressings. Toasting the grains in a dry skillet before cooking, adds a rich, nutty flavor.
    3. In medium saucepan, bring stock to a boil. Add in quinoa and salt if you like.
    4. Reduce heat to low, cover and cook till quinoa is tender and liquid is absorbed, about 15 min. Remove from heat and set aside to cold.
    5. Meanwhile, make dressing: In food processor or possibly blender, combine garlic, mustard, lemon juice, mint, goat cheese or possibly tofu and yogurt and process till smooth. With motor running, add in oil in a thin, steady stream till well blended. Season with salt and pepper.
    6. In large bowl, combine lettuce, tomatoes, cucumber and onions. Add in quinoa and toss to mix. Serve dressing separately.

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