Vegetable Quinoa Salad
This healthy quinoa salad is fresh, flavorful, and packed with protein. It would make a great side dish with fish or chicken, or even as a stand alone meatless dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup uncooked quinoa
- 1 cup water
- 1/2 medium sized cucumber peeled and diced
- 1/2 green bell pepper diced
- 1/2 red onion chopped
- 1/2 large carrot diced
- 1 zucchini or yellow squash diced
- 1/2 pint grape tomatoes sliced in half
For the vinaigrette
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
Place the vinegar, salt, pepper, lemon juice, and mustard into a blender or food processor. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the veggies to the bowl with the quinoa. Pour the dressing over the top of the salad and gently fold until evenly mixed. For best flavor, chill for at least 1 hour before serving.
Calories: 231kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 215mg | Fiber: 4g | Sugar: 2g