By submitting this form, you consent to receive emails from Cooked & Loved Mediterranean Quinoa Salad With Lemon Basil Dressing Ingredients 1.25 cups uncooked quinoa or 3 cups pre-cooked quinoa 2.5 cups water 2/3 teaspoon salt For grilled vegetables 2-3 tablespoons olive oil for grilling vegetables 1 large zucchini halved lengthways and then sliced 1 large red capsicum bell pepper, cut into squares 1 red onion sliced A little salt to season vegetables For lemon basil vinaigrette 1 cup basil leaves loose 3 tablespoons lemon juice Zest of 1/2 lemon 4 tablespoons olive oil 1/4 teaspoon salt For the rest of the quinoa salad 1 punnet cherry tomatoes 1 cup halved cherries 1/3 cup sun-dried tomatoes chopped (I use those in olive oil) 1/3 cup Kalamata olives or other black olives, sliced 1 large clove of garlic finely diced or minced 1/3 cup feta cheese about 50-70 grams / 2 oz
In a bowl, whisk together all ingredients except the non-dairy milk until smooth. cup tahini, 3 tbsp lemon juice, 1 tbsp water, 1 tsp caper juice, 1 tsp Dijon or brown mustard, 1 tsp maple syrup or agave, tsp sea salt, tsp black pepper, 1 tsp capers, 1 small clove garlic Add the non-dairy milk and whisk again until creamy and well combined
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Thats pretty much all you need to perfect this look
No chest pocket for a clean, sleek look
