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.
Course Main Course, Meatless Main Course, Side Dish
Cuisine American
Servings 6
Calories 231kcal
Ingredients
1cupuncooked quinoa
1cupwater
½medium sized cucumberpeeled and diced
½green bell pepperdiced
½red onionchopped
½large carrotdiced
1zucchini or yellow squashdiced
½pintgrape tomatoessliced in half
For the vinaigrette
1tablespoonred wine vinegar
½teaspoonsalt
¼teaspoonground black pepper
¼teaspoonlemon juice
1teaspoonDijon mustard
¼cupextra virgin olive oil
Instructions
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.