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Categories:
red quinoa freshly squeezed lemon juice stone ground mustard garlic fresh oregano honey kosher salt freshly ground pepper extra-virgin olive oil avocado oil yellow wax beans cucumbers red bell pepper cherry tomatoes olives dandelion greens arugula Feta cheese Marcona almonds flat leaf parsley
Viewed: 26 - Published at: 5 years agoIngredients
- 1 cup red quinoa, rinsed and drained
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon plus 1 teaspoon stone ground mustard
- 2 small garlic cloves
- 1/2 cup fresh oregano leaves
- 1 1/2 tablespoons honey
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup extra-virgin olive oil
- 1/3 cup avocado oil
- 1 cup yellow wax beans or green beans, cut into 1-inch pieces
- 1-2 small Persian cucumbers, thinly sliced
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, coarsely chopped
- 2 cups dandelion greens, stems removed
- 2 cups arugula
- 6 ounces crumbled feta cheese (about 1 cup)
- 1/4 cup marcona almonds
- 1/4 cup flat-leaf parsley, coarsely chopped
Method
- In a medium saucepot, combine the quinoa with 2 cups of salted water and bring to a boil.
- Cover and cook over low heat until the quinoa is tender, about 25 minutes.
- Spread the quinoa onto a baking sheet to cool.
- In a blender, combine the lemon juice, mustard, garlic, 1/4 cup oregano, honey, and salt and pepper.
- With the blender running, slowly drizzle in the olive oil and avocado oil until emulsified and smooth.
- Taste to adjust for seasonings and set aside.
- In a small saucepot of salted boiling water, add the yellow wax beans and blanch, until slightly tender and translucent, about 1 minute.
- Run under cold water to cool.
- In a large mixing bowl, combine the blanched beans, cucumbers, bell pepper, cherry tomatoes, and olives.
- Pour in 1/4 cup of the dressing and toss to coat.
- Add the quinoa, dandelion greens, and arugula to the vegetables and fold to distribute.
- Toss in the feta, almonds, remaining 1/4 cup oregano, and parsley and 1/2 cup of the vinaigrette to the bowl.
- Toss the salad to evenly distribute the dressing throughout.
- Taste to adjust for seasoning, transfer to plates or a large serving dish, and serve.
