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In keeping with the New Year's healthy beginnings, I have put together this wonderful little salad with a nice zesty dressing for us. It's inspired by my Chopped Vegetable Salad w/Citrus Garlic Dressing. It just sounded so good. I don't know about you, but I love quinoa and eat if often. I will usually make a batch on the weekend to have during the week as needed, as it refrigerates so well. I love it with just simple lemon pepper and a squeeze of lemon on top. Or dice up some fresh vegetables, add some beans, sea salt & cracked pepper and your good for a lunch or two, or dinner or two for that matter. Quinoa is also a great addition to the 'clean the fridge out' day since it pairs so well with just about anything. Here I have my priced quinoa with this really refreshing and zesty salad that's both healthy and delicious! You could add some chopped cilantro, basil or parsley or try adding a sprinkle of pepita seeds. I'm sure this can be improved on with a few other ingredients so have at it and enjoy every bite!
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Garden Quinoa Salad w/Zesty Garlic Dressing
Salad
- 1 cup quinoa
- 1 1/2 cups water
- 1 cup edemame
- 1 cup English cucumber, chopped
- 1 cup yellow bell pepper, chopped
- 1 cup orange bell pepper, chopped
- 1/2 cup grape or cherry tomatoes, sliced in half
- 1/2 cup green onions (scallions), thinly sliced
Dressing
- 4 garlic cloves, minced
- juice of two medium lemons
- 3 rounded tablespoons stoneground or Dijon mustard (I used stoneground)
- 2 tablespoons extra virgin olive oil
- himalayan salt, to taste
- cracked pepper, to taste
Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!
While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
Chop and dice your remaining vegetables, except the edemame. Place chopped vegetables and edemame in a large bowl, add the dressing tossing gently to coat.
Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Pairs well with a nice glass of refreshing lemon water. Makes appx. 6 serving.
Enjoy!