Quinoa Veggie Salad
Quinoa Veggie Salad is a satisfying dish for hot summer evenings. Packed with nutritious goodies and great flavor. Makes 4 generous side salads and easy to double or triple for large groups.
Ingredients
- ½ cup quinoa, uncooked rinsed and drained in a fine-mesh strainer
- 1 cup water
- ½ med cucumber, seeded and chopped
- ½ med red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ sm red onion, chopped
- ½ cup flat-leaf parsley, chopped
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tbsp red wine vinegar
- 1 cloves garlic, finely minced or pressed
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat then reduce heat to medium to maintain a simmer. Cook approximately 15 minutes until the quinoa has absorbed all of the water. Remove from heat, cover and let rest for 5 minutes.
- Prepare vegetables and combine in a large serving bowl. Set aside.
- In a small bowl, combine the dressing ingredients. Whisk until blended and set aside.
- When the quinoa has cooled, add to the serving bowl with vegetables, toss to combine and drizzle dressing over the mixture. Start with half and taste, adding more as needed. Add salt and pepper if needed. Let rest 5-10 minutes. Serve at room temperature or chilled.
Notes
This is a great vegan side dish that holds in the refrigerator for up to a week. Make it a full meal by serving on a bed of greens and top with feta and some leftover chicken or steak.