Veggie-Quinoa Salad in Lemon Halves
Serves: 6 servings
 
Ingredients
  • ½ cup quinoa
  • 1 cup water
  • ½ teaspoon salt
  • ⅓ cup finely minced raw carrot
  • ⅓ cup finely minced raw yellow squash
  • ⅓ cup finely minced raw haricots verts (French green beans)
  • ⅓ cup finely minced grape tomatoes
  • ¼ cup feta cheese crumbles
  • ⅛ teaspoon ground black pepper
  • 1 recipe Basil Vinaigrette (recipe on opposite page)
  • 3 very large lemons
Instructions
  1. Prepare quinoa with water and salt according to package directions for steaming. Let cool slightly.
  2. In a medium bowl, combine cooled quinoa, carrot, squash, haricots verts, tomatoes, feta cheese, and pepper, stirring to blend. Toss with enough Basil Vinaigrette to moisten, reserving remaining vinaigrette to serve on the side with salad.
  3. Cut lemons in half horizontally using a sharp, serrated knife. Scoop out lemon pulp, leaving lemons hollow. Cut off ends of lemons so that lemon halves will sit level. Divide quinoa salad among lemon halves. Serve immediately.
Notes
Make-Ahead Tip: Lemon halves can be prepared earlier in the day, wrapped in damp paper towels, and stored in a resealable plastic bag in the refrigerator. Quinoa Salad can be made a day in advance and refrigerated in a covered container until needed.

Kitchen Tip: Use a serrated grapefruit spoon to remove pulp from lemons.
Recipe by TeaTime Magazine at https://teatimemagazine.com/veggie-quinoa-salad-lemon-halves-recipe/