- 1 bunch parsley
- 1/2 cup The Grain Market Quinoa
- 1 english cucumber
- 1 cup small tomato variety
- 1 avacodo
- 1 can white beans, rinsed and drained
- 1 batch of Italian dressing
- Prepare Italian dressing and set aside.
- Rinse quinoa. Place in a saucepan with 1 cup of water and a shake of salt. Bring to boil.
- Continue to boil for 1 - 2 minutes then cover and turn heat to low. Cook until moisture is absorbed.
- Chop the parsely, cut the cucumbers into quarters, dice the tomatoes, and cut the avocado into chunks.
- In a large mixing bowl combine parsley, beans, cooled quinoa, cucumbers, tomatoes, and avocado.
- Pour the desired amount of dressing over the quinoa mixture and stir to coat.
- You can serve immediately, but the flavor is much better after the salad is refidgerated for a few hours.
Italian Dressing Mix
- 1 1/4 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 tablespoon oregano
- 1 tablespoon parsley
- 1 teaspoon basil
- 1/4 teaspoon thyme
- 1 tablespoon sugar
- 1 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon celery flakes
- Place all ingredients in the blender. Pulse until combined.
- To make the dressing take 2 tablespoons of the spice blend, add 1/3 cup of white vinegar, 1/4 cup of olive oil, and 2 - 3 tablespoons of water stir to combine.
- Store in a container for later use.