In keeping with the New Year’s healthy beginnings, I have put together this wonderful little salad with a nice zesty dressing for us. 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 prized 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’s (pumpkin seeds), sunflower seeds or hemp hearts. I used edamame here for extra protein but cooked chickpeas would be great too. I’m sure this can be improved on with a few other ingredients so have at it and enjoy every bite!
GARDEN QUINOA SALAD + GARLIC DRESSING
- 1 cup quinoa
- 1 1/2 cups water
- 1 cup edamame or 1 can 14oz. chickpeas (about 1 1/2 cups)
- 1 1/2 cups English cucumber, chopped
- 1 small yellow bell pepper, chopped
- 1 small orange bell pepper, chopped
- 1/2 cup grape or cherry tomatoes, sliced in half
- 1/2 cup green onions (scallions), thinly sliced
- 4 garlic cloves, minced
- juice of two medium lemons
- 2 rounded tablespoons stoneground or Dijon mustard
- 1 – 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 edamame. Place chopped vegetables and edamame 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.
Serve room temperature or chilled.
Serves 4 – 6.