Ingredients:
Method:
Cook Quinoa according to package directions. Let cool to room temperature
Thinly slice strawberries and radish
In a salad bowl mix cooked Quinoa, tomatoes and Arugula. Add olive oil, red wine vinegar salt, and black pepper and mix well
Divide salad into 3 dishes and garnish with strawberries and radish.
Sprinkle with toasted almonds and feta cheese.
Yields: 3 servings
Source: Chelvi’s Original.
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