Gringo Chimichurri Quinoa Salad
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • 4 cups cooked quinoa (or millet)
  • 4 small avocadoes, chopped
  • 2 cups cherry tomatoes, halved
  • 2 cups organic sweet corn
  • 1 bell pepper, chopped finely
  • ¼ cup sundried tomatoes, chopped finely
  • Optional: ½ cup feta cheese
  • Optional: ½ teaspoon dried chili flakes
  • Dressing
  • 1 cup parsley, minced (1 small bunch)
  • 1 cup cilantro, minced (1 small bunch)
  • ¼ cup green onion, minced
  • 3 tablespoons cold-pressed olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt
DIRECTIONS:
  1. Combine all the salad ingredients together in a large bowl. Process all the dressing ingredients together with a food processor, blender or simply mince everything with a large knife. Fold in the dressing and serve right away or let it marinate for a few hours. If not serving right away, do not cut and add the avocado until serving time to keep it from browning.
Recipe by Love from the Land at https://www.lovefromtheland.com/gringo-chimichurri-quinoa-salad/