About the Recipe
For The Salad:
1 cup uncooked quinoa
1 cup heirloom tomatoes halved
1/2 cup kalamata olives pitted
2 1/2 tbsp green onion sliced thinly
1 ounce small can cooked black beans Rinsed 14
1/2 avocado cut into small squares
2 cups micro greens
For The Dressing:
2 cloves large garlic
1/4 cup red wine vinegar
1/4 cup fresh basil leaves
1 tsp kosher salt
1 tsp black pepper
1/2 cup olive oil
Combine the red wine vinegar, garlic, basil, salt and pepper in a food processor.
Pulse on high speed while adding the oil in a slow stream until emulsified.
Set aside in the fridge until ready to use.
Cook the quinoa as per the instructions on the pack, once it’s ready let it cool.
When cool, add the rest of the ingredients.
Add two tablespoons of dressing to the mixture and toss gently. Add more dressing if preferred.
Place on plates and serve at once, or store in the fridge until ready to use.