Quinoa Salad in Romaine Boats

A de-light-ful salad packed with protein and freshness!

Ingredients

  • 1 1/2 cups water
  • 1/2 cup Quinoa - rinsed well (I used tri-colored Quinoa)
  • 1 zucchini - diced
  • 1 shallot - diced
  • 2 tomatoes - chopped small
  • 1/4 cup fresh parsley - chopped
  • 1/4 cup fresh mint - chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon
  • 1/2 lemon - juiced
  • Olivia's Organics Romaine Leaves

Preparation

  • Add water and Quinoa to a small sauce pan. Bring to a boil and reduce to a simmer for 15 minutes. Fluff with a fork and set aside in a large bowl to cool.
  • When the quinoa is cooled, add to the bowl the zucchini, shallots, tomatoes, parsley, mint, salt and pepper. Mix well.
  • In a separate bowl, whisk together the olive oil, vinegar, honey, Dijon and lemon juice. Pour the dressing over the quinoa salad and stir to combine all ingredients.
  • To serve, spoon the quinoa salad in fresh and crispy romaine leaves.

Categories: Entree, Romaine, Salad