Description
A vibrant and nutritious quinoa salad packed with vegetables and a tangy dressing.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup broccoli, cut into small pieces
- 1 cup brussels sprouts, sliced thin (shaved)
- 1 cup carrots, peeled and grated
- 1 cup celery, sliced
- 1 cup Persian cucumber, sliced
- 1 cup cherry tomatoes, cut in half and quarters
- 1/4 cup red onion, peeled and sliced
- 2–3 green onions, sliced
- 1/2 cup Kalamata olives
- 1/4 cup pistachio nuts
- 1–1/2 tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 2 teaspoons honey or pure maple syrup
- 2 small cloves garlic, finely minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add 1 cup quinoa to 2 cups water in a pot. Bring to a boil, then reduce heat to a simmer.
- Place the lid on the pot and simmer on low for 15-20 minutes.
- Remove from heat and set aside for 20 minutes before fluffing with a fork.
- Cool at room temperature, then transfer to a bowl (placing plastic wrap over the top) and refrigerate until chilled (about 30 minutes).
- In a large bowl, add the chilled quinoa and the rest of the ingredients, then toss.
- Drizzle the salad with dressing and gently toss again to lightly coat all ingredients.
- Add all of the dressing ingredients (excluding the salt and pepper) into a mason jar.
- Seal the lid tightly and give it a good shake.
- Season with salt and freshly ground black pepper to taste.
Notes
Can be made ahead of time; avoid adding dressing until ready to eat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg