WITH SHREDDED ZUCCHINI!
Great looking salad, very filling, healthy and tasty! Beautiful pics! I wish you wonderful relaxing weekend!
~ Sandra
– In a small saucepan, heat olive oil over medium low heat. Cook shallots. – Add quinoa, zucchini and corn, and stir until coated and glossy. – Stir in the water and bring to a boil. Cover and lower heat to a simmer.
– Remove from heat allow to cool. – Make the dressing by combining the tablespoon of shallot with lemon juice, vinegar, mustard, mint, cilantro, salt, pepper and olive oil in a small bowl, whisking well to combine.
– Toss the dressing into the quinoa, along with the black beans and sunflower seeds. – Serve the salad warm, at room temperature, or chilled.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...