I love this dish because I can make it on a Sunday and it makes great healthy lunches for the next few days

Salad

Approx 1 ½ Cups of cooked Quinoa – red and/or white (I use a mix)

¼ Cup finely diced red onion

½ Cup diced Celery

½ Cup diced Carrots

½ Cup diced Red Pepper

½ Cup dried Cranberries

½ cup toasted Almond slivers

¼ cup minced Cilantro (Or Italian parsley)

Dressing

¼ cup plain greek yogurt

¼ cup olive oil

1 Tbsp White Balsamic Vinegar

1 tsp mild curry powder

¼ tsp turmeric

1 tsp Kosher Salt

Freshley Ground Pepper to taste

Method

Combine all salad ingredients in a bow. Mix the dressing ingredients together and whisk until combined. Add to salad. Toss to cover evenly. Allow to sit at room temperature or in the fridge (preferred) for two hours as this improves the flavour. I love having this for lunch!

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