June 2

Cooking Class: Mediterranean Quinoa Salad

How To, Recipes, Sides

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This is one of my all time favorites!!  Full of high quality protein and lots of colorful veggies all pulled together with a simple vinaigrette!  Feel free to mix and match the vegetables depending on what you have on hand! 

You can even layer in mason jars for an on the go lunch!  (Don't like quinoa?  You can substitute another grain or cooked/cooled pasta or just leave it out and increase the amounts of the other ingredients!)  

P. S. It is important to blanch the green beans before adding to the salad so they hold their bright green color. See video below if you need a refresher on blanching!

Blanching Vegetables
Blanching vegetables help lock in freshness and color. After blanching, the vegetables can be frozen, added to your favorite recipe or stored up to 5 days in the refrigerator for a healthy, quick side dish.

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

cooking class, Gluten Free, healthy cooking, member content, Plant-Strong


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