Quick and flavorful salad made with quinoa and fresh veggies all tossed in a tangy soy dressing.
Yield: 4 servings
- 2 cups quinoa cooked
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp Bragg Liquid Aminos
- 1 medium tomato diced
- 1 medium cucumber peeled, diced
- 2 medium carrots peeled, chopped
- 4 Tbsp fresh flat-leaf parsley finely chopped
Combine quinoa, oil, and lemon juice, plus Bragg Liquid Aminos in a medium bowl and mix well.
Add tomato, cucumber, and carrot and toss gently to blend. Gently fold in parsley.
Let salad marinate, covered, in refrigerator for 2 to 3 hours before serving.
Recipe by Jennifer Meyering
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