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You can find the full recipe to this healthy and pretty salad below…
Photo courtesy of Haylie Duff
Farmer’s Market Quinoa Salad
2 cups of cooked Quinoa
1 tbsp Olive Oil
Hint of lemon Zest
Generous pinch of sea salt
Generous pinch of black pepper
1/4 cup of Parmigiano Reggiano
Handful of Haricot Vert
4-5 Radishes, sliced
1 Small Carrots, sliced
Large handful of Heirloom Tomatoes
3 Broccolini Florets
6 or 7 Asparagus tips, sliced
5 Baby Zucchini, sliced
2 Persian Cucumbers, sliced
Handful of Wild Arugula
Garnish with Dill
Blanch haricot vert, broccolini florets, and asparagus tips in boiling water. Place in bowl of ice water to stop the cooking process. Remove from water. Toss all ingredients together. Garnish with dill.
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