
Fancy enough for a dinner party, filling enough for a lunchbox – she’s a winner!
Personally I love the mix of soft and crunchy veggies, all wrapped up in fresh herbs, but please do use whatever you have on hand. The dressing is a sweet/piquant mix of red wine vinegar and honey, but is accommodating of a substitute for vegan appetites.
Olives and rocket are an incredible addition – throw them in if you have some!
Prep Time | 10 minutes |
Servings |
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Ingredients
- 4 cups organic quinoa cooked
- 1 cup organic semi dried tomatoes
- 1 cup organic roasted capsicum
- 1 cup organic marinated artichokes
- 1 cup organic feta crumbled
- 1/2 cup organic pickled onion or fresh red onion
- 1/2 cup organic basil torn
- 1/2 cup organic parsley chopped
- organic sea salt and cracked black pepper
dressing
- 1/4 cup organic red wine vinegar
- 2 tablespoons organic honey
- 1/4 cup organic olive oil
- 1 teaspoon organic crushed garlic Kehoe's fermented garlic is a favourite
Ingredients
dressing
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Instructions
- In a large bowl, mix all the veggies together.
- Pour the dressing over and toss to coat. This salad is best when left to sit for at least an hour, or overnight (useful for lunches!)
dressing
- Add all ingredients into a small jar and shake to combine. Season with salt and pepper if you like.