Simple and Fresh – The cornerstones of a great salad! This fun and colorful quinoa bowl salad is the perfect way to whip up a quick, delicious salad for home or on the go. In only 15 minutes, you can construct this tasty salad full of protein-rich quinoa, fresh greens, crunchy radishes, juicy roma tomatoes, and sweet pomegranate seeds. The delectable basil parsley vinaigrette is the secret sauce that brings the raw, fresh ingredients together. The sweet and spicy combination will make you keep digging in for more and more. Delish!
1 box of spring mix salad
5-6 fresh basil leaves
4-5 parsley twigs
1/2 cup uncooked quinoa (red and white mixed)
15-20 sweet cherry tomatoes
4 radishes thinly sliced
1 avocado thinly sliced into long wedges
Seeds from one pomegranate
Pink himalayan salt
Ingredients for the Vinaigrette:
1/4 cup chopped basil
1/4 cup chopped parsley
2 thin slices of jalapeno
1 tbsp dijon mustard
2 tbsp olive oil
salt to taste
pepper to taste
1 tsp apple cider vinegar
3 tbsp water
One avocado wedge
1 tsp maple syrup(optional)
Cook the quinoa with one cup water and pinch of salt for about 12-14 minutes until all the water is absorbed. Keep it aside uncovered.
Prepare the radishes, pomegranate seeds, and avocado slices. Keep them aside.
At the time of serving, take a wide bowl and arrange all the salad components like shown in the picture.
Sprinkle fresh black pepper and red himalayan salt onto the bowl components.
Top the spring mix salad with fresh basil and parsley leaves to add extra freshness.
Directions for the Basil & Parsley Vinaigrette:
Put all the vinaigrette ingredients in a blender and blend it until smooth.
This recipe uses a mix of water and olive oil to cut down the calories.