The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.
Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.
|Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread|
|Recipe by Lisa Turner|
Adapted from Diet, Dessert and Dogs
Published on May 15, 2012
A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits
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More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad
On the top of the reading stack: Poor Folk by Dostoyevsky
Audio Accompaniment: On Land by Brian Eno