This is a great dressing served over a quinoa salad. It could also be lightly warmed through as a sauce over cooked veggies. It will last for a week in the fridge.
Makes approx 1 ½ cups dressing
Ingredients:
1/3 cup sun dried tomatoes (soaked a little and drained)
¼ cup olive oil
¼ tsp salt
2 garlic cloves
2 tbs apple cider vinegar
1 tsp dried Italian herbs
1 cup water (extra if desired)
Salad:
1 cup cooked quinoa (approx 1/3 cup uncooked)
½ courgette
1 medium carrot
handful of cherry tomatoes
Method:
Cook the quinoa on the hob (either steam or boil). Meanwhile spiralize the courgette and carrot (or use a julienne peeler), if serving warm cook with the quinoa for the final 5 mins cooking time.
To make the dressing blitz together all ingredients in a high powder blender until smooth. Add extra water depending on desired consistency.
Serve the quinoa and veggies onto a plate/bowl then top generously with some of the dressing. Add a few chopped cherry tomatoes last and chilli flakes if you fancy. Store leftover dressing in the fridge.
GRAB THE INGREDIENTS
