Quinoa Gardenia Salad with lemon-Garlic Derssing2017-04-02
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 1 Cup cooked Quinoa,
- 1 Cucumber
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 Carrot
- 4-5 baby leaves of romaine lettuce
- 2-3 Blanched florets of broccoli,
- Few spring of parsley
- 1 Tablespoon beetroot julienne
- 8-10 Slices of black & green olive
- 1 Teaspoon Chopped garlic
- 2 Teaspoon lemon Jucie
- 1 Tablespoon olive oil
- Salt to taste
- 2 Pinch of crushed black pepper
Rinsed and cooked Quinoa according to Instruction given on Packet.
Peel Carrot and wash it . Cut cucumber and carrot lengthwise into 1/8-inch-thick ribbons using a mandolin or other manual slicer. Roll Cucumber & Carrot.
Cut bell pepper and beetroot in matchstick size by using a sharp knife. Wash beetroot julienne to remove the colour.
To make Garlic lemon dressing in a small glass bowl mix olive oil , garlic and lemon juice. Add salt and pepper and mix half of dressing to boiled quinoa. Stair well.
In a plate arrange quinoa in a round shape, you can use steel ring for this process. Arrange carrot roll and cucumber roll and over the quinoa.
Arrange julienne of veg in standing position
Garnish with parsley and spread some reserved garlic lemon dressing around the quiona salad.
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