Vegetable and Quinoa Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Nutritional info: Calories 291, Fat 16 g, Protein 7.2 g, Carbohydrates 30 g. Servings: 8
Course:
Salad
Cuisine:
American
Servings: 8
Ingredients
Ingredients:
- 1½ c. quinoa
- 3 c. water
- 6 tbsp. extra virgin olive oil
- 4 tbsp. balsamic vinegar
- 1 garlic clove minced
- 4 tsp. dill
- 1 ½ c. mixed broccoli carrots and cauliflower (chopped)
- 1 c. peas
- 1 small red onion chopped
- 1/2 c. cherry tomatoes halved
- Salt and pepper to taste
Instructions
Directions:
-
Bring 3 cups of water to a boil over high heat.
-
Add in the quinoa.
-
Let it simmer uncovered for about 15 minutes until the water is absorbed. Drain any
-
remaining water and transfer it into a large bowl.
-
Stir in 2 tbsp. of olive oil to keep the quinoa from sticking and allow it to cool down in
-
the refrigerator.
-
In a small bowl, mix together the 4 tbsp. of remaining olive oil with the vinegar, dill
-
and garlic.
-
When the quinoa has cooled, mix in the oil and vi negar bowl’s contents. Mix
-
thoroughly.
-
Mix in the broccoli, carrots, cauliflower, peas, onions, tomatoes, salt and pepper. Toss
-
together and serve.
