Lunch this week: Mediterranean quinoa salad featuring fresh herbs from my garden!
I love this recipe so much because it’s easy, delicious, and so flexible you can literally throw in any veggies you want or already have.
Get your quinoa cooking, then wash and chop whatever veggies you’re into. Add any fresh herbs you like, lemon juice, olive oil, garlic powder, salt and pepper. (I used mint, parsley, dill, basil and chives). Once cooked, toss in the quinoa. Adjust your oil, lemon, salt and pepper to taste. Feel free to add meat or feta. I plan on spooning it over a bed of spinach with lemon wedges. Yum!