Go Back
Mizuna Quinoa Salad

Mizuna Quinoa Salad with

No ratings yet
Print Pin
Course: Salad
Cuisine: continental
Author: Rekha Kakkar

Ingredients

  • 2 cups Mizuna leaves
  • 100 g baby tomatoes
  • 100 g celery chopped
  • 200 g armenian cucumber
  • 300 g cucumber
  • 2 Cups Quinoa cooked
  • Boiled eggs optional
  • 200 g Chickpeas (cooked optional)
  • a! SALAD DRESSING
  • ⅕ Cup Olive oil
  • 2 tablespoon lime juice
  • 2 tablespoon honey
  • 1 tablespoon Red chilli flakes roasted
  • ½ teaspoon sea salt

Instructions

  • Wash and pat dry Mizuna leaves.
  • Slice Cucumber, Armenian cucumber, cut baby tomatoes in halves.
  • To make Dressing, mix all the ingredients given under salad dressing in a bowl and whisk to combine well.
  • To pack in a jar layer the quinoa, veggies, chickpeas, mizuna leaves, all equally divided into 4 Jars.
  • Add boiled egg as well and cover the jar with lid. And store in freezer until lunch time. This keeps well in fridge for 1-2 days.
  • You can eat it straight out of jar after pouring the dressing. Or, just put everything on plate and drizzle dressing over it.
  • Season with more salt as per your taste. Enjoy!