The recipe for lemon vinaigrette includes extra-virgin olive oil, fresh lemon juice, salt, and pepper. The vinaigrette was used on salmon, roasted Broccolini, and quinoa, also serving as a dipping sauce. The quinoa salad combined sliced red onions, hearts of palm, cherry tomatoes, and cooked quinoa, drizzled with a quarter of a cup of vinaigrette. Allowing the salad to chill increased the flavors, resulting in a light and fresh dish, suitable for preparing meals for a family of five.
The recipe calls for extra-virgin olive oil, fresh lemon juice, salt, and pepper. I used the vinaigrette on salmon, roasted Broccolini, and quinoa.
When I came across Ina Garten's lemon vinaigrette recipe on Instagram, I knew I could use it to add flavor to a variety of different dishes.
For the quinoa salad, I combined sliced red onions, hearts of palm, and cherry tomatoes in a bowl with a cup of cooked quinoa.
I drizzled a quarter of a cup of the lemon vinaigrette over the combined vegetables and quinoa. When I tasted it, the dish was incredibly light and fresh.
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