Quinoa Salad With Roast Beef and Herbs

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Quinoa Salad With Roast Beef and Herbs

Yield: 2

Phase 1 - Salad

Ingredients

  • 1/2 Cup Quinoa
  • 1 Teaspoon Sea Salt
  • 1 Pound Deli Roast Beef, diced
  • 3 Slices Turkey Bacon, microwaved and diced
  • 1/4 Cup Chili, sliced
  • 1/4 Red Onion, diced
  • 2 Tablespoons Chopped Green Onions
  • 1/4 Large Bunch Parsley, stemmed and chopped
  • 2 Tablespoons Chopped Fresh Mint
  • 2 Tablespoons Chopped Fresh Dill
  • 1 Garlic Cloves, minced
  • 1/2 Lemon, zested and juiced
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Tomatoes, diced
  • 2 Tablespoons Cucumber, peeled, seeded and diced

Instructions

  1. Rinse the quinoa thoroughly in a mesh strainer. Cook in Lekue Rice&Grain Cooker according
  2. to directions.
  3. Allow the quinoa to cool (or refrigerate to speed up the process).
  4. When the quinoa has cooled, mix in the 1/2 t salt, roast beef, chili, red onion, green onion,
  5. parsley, mint, dill, and garlic.
  6. In a jar or small bowl with a lid, combine the lemon juice, lemon zest, cumin, 1/2 teaspoon sea
  7. salt, and black pepper. Shake to combine.
  8. Pour over the quinoa mixture and stir to combine.
  9. Adjust the seasonings of needed. Just before serving, top the salad with diced tomatoes and
  10. cucumber.

Notes

Phase 1: Can be served for lunch.

Source: Colbrook Kitchen

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