Lemon Chive Quinoa Salad
Lemon Chive Quinoa Salad
This healthy quinoa salad with a creamy citrus goat milk dressing is excellent for lunch, dinner and is the perfect side dish for potlucks and parties!
Prep time: 15 minutes
Makes: 3 servings
INGREDIENTS:
Dressing:
- 1 block silken tofu (16 ounces)
- 1/4 c. powdered goat milk
- 1 tsp. freshly grated lemon peel
- 2 tbsp. lemon juice
- 1/3 c. chopped chives
- 3 cloves garlic, minced (about 1 teaspoon)
- 1 tbsp. rice vinegar
- salt and pepper
- 3 c. shaved or thinly sliced carrots
- 1-1/2 c. cooked quinoa (1 cup dry)
- 1 can chickpeas, drained and rinsed (15 ounces)
- 3/4 c. diced cucumber
- 3/4 c. baby arugula
- 3 tbsp. chopped basil
METHOD:
-
Prepare the dressing: Combine silken tofu, powdered goat milk, lemon peel, lemon juice, chives, garlic, rice vinegar, and salt and pepper in blender container. Cover and blend on high 1 minute, pausing to scrape edges as needed, or until dressing is smooth and pourable.
-
To make the salad in a jar: Spoon about one-third of the dressing into the bottom of a jar. Layer one-third of the carrots, cooked quinoa, chickpeas, cucumber, arugula, and basil. Repeat with additional jars until ingredients are used. To serve, turn the jar upside down onto a plate and stir if desired.
