I have a little garden. Since our house is surrounded by three 100-year-old maple trees, we don’t have as much sunlight as I would like. But I still have a little, raised-bed garden in our backyard and it makes me happy. In it, I usually grow four small tomato plants and a few herbs. That’s all that really fits. (It is quite small.)
I used to grow the really large tomatoes, the beefsteak ones, but they actually aren’t my favorite. The only thing I have liked them in are BLT sandwiches, and that’s a lot of sandwiches for the average amount tomato plants produce. Instead, I grow Jelly Bean tomatoes. Small, juicy, and surprisingly sweet. Now I know tomatoes aren’t growing in any garden right now, but they soon will. And you’ll want to make this recipe because the tomatoes take center stage. This is a great salad to have for lunch at work because it layers really well. (Just grab a Mason jar and place the quinoa first, followed by all the veggies, then top with the lettuce. Bring a small jar for the dressing and then pour over when you’re ready to eat.)
Even though right now I have to buy the veggies from the store, this salad is still delicious. Mix and match your favorite vegetables and even lettuce (my favorite for this is arugula, although pictured is iceburg). You can’t go wrong with a healthy, satisfying salad. Quick and easy. You’ll love it. Enjoy! xoo
Prep Time: 10 minutes
Total Time: 20 minutes
2/3 c quinoa
1 1/3 c water
chopped lettuce or spinach
1 bell pepper
6 T olive oil
2 ½ T fresh lemon juice
½ t sugar
1 t salt
½ t black pepper
½ t Dijon mustard
1 small clove garlic, minced
In a medium saucepan, combine quinoa and water. Bring to a boil and then reduce heat to low, place lid on top, and cook, about 15-20 minutes. The quinoa should be tender and the water absorbed.
While the quinoa cooks, chop the lettuce and remaining vegetables. To make the dressing, combine all ingredients in a dressing jar or small jar with a lid. Shake until all ingredients are mixed thorough. Alternately, you can combine all ingredients and use a whisk right before serving.
Once the quinoa is done cooking, place in a strainer and rinse with cold water.
To build the salad: Place lettuce in a shallow bowl or plate, then sprinkle the cooled quinoa. Top with veggies and a small handful of feta cheese. Pour dressing over the top and serve right away.
NOTE: The dressing can be doubled and does not need to be refrigerated. Use within 5 days.