Lemonade's Quinoa...with a lil' twist

If you have ever been to the restaurant Lemonade in southern California, then you know its a cafeteria-like set up filled with health-friendly foods to choose from. There was a seasonal dish at the Lemonade by my house that consisted of quinoa,  cherry tomatoes, Lima beans and a light lemon dressing. I always though it was good, but it definitely could be better. So, below is my rendition of Lemonade's Quinoa Salad, just in time for a bikini-filled summer.



With A Lil' Twist's Quinoa Salad with Lemon Dressing
Serving: 4 | Prep/Cook Time: 30 min

Ingredients:
Salad

• 1 Cup of Rainbow (or Tri-Colored) Quinoa
• 2 Cups of Water
• Half Pint of Grape Tomatoes, Halved
• 1/4 Cup of Red Onion, Diced
• 1 Avocado
• 1/2 Cup of Garbanzo Beans
• 1/3 Cup of Low-Fat Feta Cheese
• Handful of Pine Nuts

Dressing

• 1 Lemon
• 2-3 Tbsp of EVOO
• Salt & Pepper to Taste

Directions:

Rinse and drain quinoa in cold water. Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10-15 minutes.

While the quinoa is cooking, half the grape tomatoes, dice the red onions and cut open and slice avocado. Place the pine nuts in a dry pan and turn the stove to medium heat. Make sure to keep a close eye on them by shaking the pan a couple of times, because they burn easily.They should be a little browned when done. Shake the pine nuts in the pan and take off heat.

Once the quinoa is light and fluffy take the pan off the heat. Put the quinoa in a bowl and let cool (approximately 10 minutes). Once the quinoa has cooled down, combine with tomatoes, red onions, avocado, garbanzo beans, feta cheese and pine nuts. 

Dressing: Combine the juice of one lemon with extra virgin olive oil, mix well. Season with salt and pepper. Pour onto the rest of the ingredients and mix well. 

Time to enjoy! This is honestly one of my favorite dishes, and I always make sure to make a little extra to take to work for lunch. 

Love,

Nicole

Tips: For the dressing, season to taste. Sometimes, it will call for more lemon or more olive oil, so just adjust accordingly.

If you decide to take the dish to work for lunch, I'd suggest adding the avocado right before you eat.