My teenage daughter has decided she is over sandwiches. So what’s a mom to do?
This mom created a delicious salad that I pack every morning for my daughter’s lunch.
It travels well, and is so very satisfying. Who needs a sandwich anyway?
Cold Quinoa Salad
2 cups cooked quinoa (cooled)
5 baby carrots, finely chopped
1 stalk of celery, finely chopped
¼ avocado, cubed
1 small clove garlic, smashed
2Tbs of EVOO
1 Tbs red wine vinegar
1 tsp Dijon mustard
Salt & pepper
Make your dressing first. In a small jar, add 1 clove of garlic, smashed. Add the EVOO, vinegar, mustard and salt to taste. Close the jar and shake vigorously until combined and dressing looks emulsified. Let sit while you prepare the rest of the salad.
In a small bowl add the quinoa, carrots, celery & avocado. Mix to blend. Remove the garlic from your dressing jar, and drizzle over the top of salad. Toss to evenly coat all ingredients. Add salt & pepper to taste.
*This salad can be doubled & tripled. The longer it sits in the fridge, the more flavorful it becomes. Also, be adventurous. Sometimes I add chopped back olives, red onion, mushrooms; whatever I have in the house.
Recipe by Annette Alfieri