Quinoa Crunch Salad Bowl
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
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Quinoa Crunch Salad Bowl
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
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| Servings |
| 6 |
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Ingredients
Quinoa Crunch Salad Bowl
- 12ounces mixed salad greens
- 3/4cups chipotle vinaigrette
- 1 1/2cups quinoa tabbouleh
- 3/4cup tomato cucumber salad
- 3ounces Kalamata olives
- 3/4cup edamame avocado hummus-cick link for the recipe
- 3Tbsp smoked pepitas
Quinoa Tabbouleh – Combine all ingredients
- 1 1/2cups quinoacooked
- 1 1/2Tbsp olive oil
- 1 1/2Tbsp lemon juice
- 1each plum tomatocored and diced
- 1each garlicclove, peeled and minced
- 3Tbsp parsleyfresh, chopped
- 3Tbsp green onionfresh, chopped
- 3Tbsp mintfresh, chopped
- 1/8tsp kosher salt
- 1/8tsp ground black pepper
Tomato Cucumber Salad – Combine all ingredients
- 2each plum tomatocored and cut into wedges
- 1/2each cucumberscored, 1/4″ slices
- 1 1/2Tbsp chipotle vinaigrette
- 1/4each red oniontrimmed and cut lengthwise
- 1-2each basil leaves
- 1pinch kosher salt
- 1pinch ground black pepper
Smoked Pepitas – Bake at 325 F, stirring once
- 3Tbsp pepitas(raw, unsalted pumpkin seeds)
- 1/4tsp smoked paprika
Instructions
- For each serving, toss 2 oz mixed salad greens with 1 oz (Tbsp) dressing.
- In large individual serving bowl, place mixed greens on side.
- From right to left add: 1/4 cup quinoa tabbouleh, 2 Tbsp tomato cucumber salad, 1/2 oz Kalamata olives, 2 Tbsp edamame avocado hummus.
- Top with 1/2 Tbsp smoked pepitas.
Recipe Notes
Great for a group or meal prepping for the week.