Quinoa Vegetable Salad
Complements of: Nancy Elder, Milford, NH​

Ingredients: 
  • 2 Cups cooked Quinoa (1 cup Quinoa to 2 cups water)
  • 4 scallions, chopped
  • 2 large carrots, grated
  • 1/2 cup chopped walnuts
  • 1 large handful chopped parsley
  • 2 tsp. fresh dill (or 1 tsp. NHHS Dill Weed)
  • 1/3 cup currants (or raisins or other dried fruit)
  • 1/2 cup MOV Extra Virgin Olive Oil*
  • Juice of one lemon
  • 2-3 Tbls. MOV Balsamic Vinegar*
Directions:

Lightly blend salad ingredients.

Blend dressing & pour over salad; mix & let the flavors blend a couple of hours before serviing.

* I like using a fruited vinegar such as MOV Blackberry-Ginger Balsamic with MOV Extra Virgin Olive Oil or MOV Honey-Ginger Balsamic with either MOV Blood Orange Olive Oil or
​MOV Valencia Orange Olive Oil.

The great thing about this recipe is you can change the amounts to whatever you like!

​​Enjoy!