Ingredients:
The veggies are an estimate, just add whatever looks like there’s a bite or two per spoonful!
For the Salad:
- 1 cup of dry Quinoa
- 1 cup orange cherry tomatoes, quartered
- 1 cup chopped red cabbage
- Half of a large cucumber, quartered
- Half of a small red onion, chopped
- A handful of arugula, rinsed and patted dry (optional if you want to add a little “kick”)
For the Dressing:
- 1/4 cup The Olive Tap’s Basil Olive Oil
- 1/4 cup The Olive Tap’s Sicilian Lemon Balsamic Vinegar (adjust amount to your flavor preference)
- Pinch of salt to taste (Seasonello, if you have it!)
Directions:
- Cook the quinoa according to package directions and let cool.
- Add all the veggies and toss to combine.
- Drizzle as much of the vinaigrette as desired to your taste and gently stir to coat salad with the dressing.
*If not vegan, add some Feta cheese, delicious!
DIG IN!
-Recipe by Kelly, Owner of The Olive Tap Long Grove