Crunchy Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrot
  • 1 tsp Garlic
  • 3/4 cup Lentil sprouts
  • 2 Scallions, thin

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 Dressing
  • 1 tbsp Lemon juice
  • 1 tbsp Tahini

• Pasta & Grains

  • 3/4 cup Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/3 cup Almonds, roasted
  • 1/3 cup Sunflower seeds

• Deli

  • 1 Salad

Found on wendypolisi.com

Description

Ingredients

• Dressing
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper
• Salad
• ¾ cup cooked Quinoa
• ¾ cup lentil sprouts (or sprouts of choice)
• 1 cup grated carrot
• 2 scallions, sliced thin
• 1/3 cup sunflower seeds
• 1/3 cup roasted almonds, chopped

Directions

• In a blender combine vinegars, lemon juice, tahini, olive oil, salt and pepper. Process until smooth.
• In a large bowl combine quinoa, sprouts, carrot, scallions, sunflower seeds, and almonds. Toss with dressing and season to taste with salt and pepper.

Nutrition