AuthorHeather BlakeCategoryGluten-free, Grains, Salad, Vegan, VegetarianDifficultyIntermediateClassic Mediterranean cuisine, bursting with flavor and nutrition!
For the Salad
6 cups pre-cooked, gluten-free grain: quinoa, millet, or buckwheat
1 cucumber, diced
2 cups ripe tomatoes, diced
½ cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
For the Dressing
½ cup fresh lemon juice
⅓ cup extra virgin olive oil
2 garlic cloves, crushed
1 tsp sea salt
1
Place your cooked grain in a large bowl. Add the rest of the salad ingredients.
2
In a small bowl, whisk together the dressing ingredients. (You could also place the ingredients in a sealed Mason jar and shake to combine.)
3
Pour the dressing over the salad and mix well.
Ingredients
For the Salad
6 cups pre-cooked, gluten-free grain: quinoa, millet, or buckwheat
1 cucumber, diced
2 cups ripe tomatoes, diced
½ cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
For the Dressing
½ cup fresh lemon juice
⅓ cup extra virgin olive oil
2 garlic cloves, crushed
1 tsp sea salt
Directions
1
Place your cooked grain in a large bowl. Add the rest of the salad ingredients.
2
In a small bowl, whisk together the dressing ingredients. (You could also place the ingredients in a sealed Mason jar and shake to combine.)
3
Pour the dressing over the salad and mix well.
