KRI August 2019 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

This healthy, Mediterranean-inspired salad is light but satisfying, and perfect for the warmer summer months.

Serve as a small salad or enjoy alone as a meal.

Keeps well in the fridge for a few days.

Summer Quinoa & Veggie Salad

  • 2–3 cups cooked quinoa
  • 4 small Persian cucumbers or 1 large cucumber, chopped into small pieces
  • 1 pint cherry or pear tomatoes cut into halves
  • 1 bunch flat leaf parsley, finely chopped
  • ¼ cup finely chopped fresh mint leaves
  • ¼ cup finely chopped chives or scallions
  • ½ cup feta cheese, crumbled (optional)

For the Dressing

  • Extra virgin olive oil
  • Juice of ½ large lemon or full small lemon
  • 2 cloves garlic, minced very fine
  • Salt and pepper to taste

Put cooked and cooled quinoa in a large mixing bowl and combine the rest of the salad ingredients. In a separate bowl, mix together dressing ingredients and then pour over salad and toss well.

Serving Options: Garnish with chopped avocado, add hemp seeds or nuts of choice, and/or serve atop chopped arugula, raw kale, or mixed lettuces.

Yield: 4 – 6 servings

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