Garden Fresh Quinoa Salad With Cinnamon Flat Bread
Here’s a delicious salad made with garden fresh vegetables. You can use any type of flatbread, however the cinnamon roll flatbread was perfect! I did a Facebook live on how to make the flatbread https://www.facebook.com/cookingwithbryan/videos/10155293408551841/
Ingredients
6-8 cups cooked quinoa, cooled
2 cups peeled, diced cucumber
1 cup minced red onion
1 bunch Italian parsley, chopped
1 cup cherry tomatoes
1 cup chopped tomato
1 green bell pepper, diced
1 bunch mint, chopped (leaves only)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 limes, juiced
1 apple, core remove and diced
6-8 red lettuce leaves
salt and pepper to taste
1 bag frozen Rhodes cinnamon rolls
Instructions
1
Add the cooked and cooled quinoa to a large bowl along with the diced cucumber, minced red onion, chopped Italian parsley, curry tomatoes, chopped tomatoes, diced bell pepper and chopped mint leaves. Gently toss to combine everything.
2
In a separate bowl add the olive oil, red wine vinegar, lime juice and diced apple. Salt and pepper to taste whisking everything together to combine.
3
Pour the dressing over the quinoa mixture and gently fold everything together to combine. Set aside.
4
Preheat your oven with a baking/pizza stone in the oven to 450 degree’s.
5
In-between to floured parchment papers, roll the thawed out cinnamon rolls flat and cook each one on the preheated baking stone until brown. Remove them with a spatula and place them on a cooling rack to cool.
6
Lay the red lettuce leaves on a platter and spoon the quinoa salad onto the leaves. Serve with the cooled cinnamon roll flatbread and enjoy!
Tags:
Chef BryanCinnamon FlatbreadCooking with Chef BryanGarden Salad IdeasQuinoa SaladRhodes Cinnamon RollsSummer Salad IdeasSummer Salads
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