My recipe was prompted by a wonderful amount of peppers at a local farm. She was asking such a nice price I bought loads and am finding tasty ways to work them in.
Yes folks, most everyone around these healthy parts has their take on the Quinoa Salad and I am no exception. So let's delve into the how-to of mine. Take up your forks, and let's nosh!
2 cups torn or shredded spinach leaves
1 cup red and green bell peppers
4 large mint leaves (shredded)
1 tsp crushed garlic
1/8 of a cup vinegar
2 tablespoons honey (or to taste)
Cayenne Pepper
Salt to taste
Sprinkle of cashews (Or as many as your cashew taste buds will allow) I LOVE THEM
Feta cheese (again to taste) Eyeball it, it will feel good to guess.
Stir vinegar and honey together. Then, bring and introduce all the other prepped ingredients. Stir together and allow the delish flavors to meld.
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| My cell phone takes photos that do not convey the tastiness |
Quinoa Salad
4 Cups of cooked and cooled Quinoa (cooking directions are found on the packages)2 cups torn or shredded spinach leaves
1 cup red and green bell peppers
4 large mint leaves (shredded)
1 tsp crushed garlic
1/8 of a cup vinegar
2 tablespoons honey (or to taste)
Cayenne Pepper
Salt to taste
Sprinkle of cashews (Or as many as your cashew taste buds will allow) I LOVE THEM
Feta cheese (again to taste) Eyeball it, it will feel good to guess.
Stir vinegar and honey together. Then, bring and introduce all the other prepped ingredients. Stir together and allow the delish flavors to meld.
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