Race for the Cure Quinoa Salad


Chef Coby Smith

Arkansas Heart Hospital


2 cups cooked quinoa (cook just like rice using 2 parts chicken stock 1 part quinoa)

1 diced green bell pepper

1 dice red bell pepper

1 diced cucumber

1 diced red onion

1 carrot diced

1 bunch fresh Basil

1 pint olive

Lemon zest from 2 lemons

1 cup crumbled feta cheese

Combine all ingredients in a bowl and set aside.

1/3 cup fresh lemon juice

1 cup extra virgin olive oil

1 TB Dijon mustard

Place all ingredients in a Mason jar and shake vigorously until well emulsified.

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