Foodie Friday: Mint-Quinoa Salad

Fresh and light food is perfect for long hot days. I found this recipe, modified it a bit and whipped it up. This recipe is nice and light and if you are feeding a lot of people it is easy to double.

Ingredients:

Salad:

• ½ C. Uncooked Quinoa
• 1 Large Squash – diced
• ¼ C. Fresh Mint Leaves
• ½-1 C. Fresh Arugula
• 1 Tbs. Grape Seed Oil
• Sea Salt & Pepper to taste

Dressing:

• 1 Large Lemon
• 3 Tbs. Grape Seed Oil
• 1 Tbs. Honey
• 4 Cloves Garlic

Directions:

1. Rinse quinoa and cook according to directions (I typically do a 1:2 ratio of quinoa to water) with a ¼ tsp. water.
2. While quinoa cooks, 1 tbs grape seed oil in a non-stick skillet. Once hot saute squash on medium-high heat until the edges turn golden. Once done remove from heat.
3. To make the dressing: zest one lemon into a small bowl, add the juice, garlic, mix in the remaining grape seed oil and honey.
4. Mix together quinoa, squash, mint, and arugula. Pour over dressing and toss together. Salt and pepper to taste.

I enjoyed this as a meal on its own paired with some radish and the Parmesan-thyme crisps posted last week. This recipe would be awesome as a side dish also with maybe chicken or lamb. Hope you enjoy it and I can’t wait to hear your take on it. Happy Friday!

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