Quinoa Veggie Salad with Zesty Vinaigrette

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Step: 1

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.

Step: 2

Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.

Step: 3

Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Per Serving: 215 calories; protein 4.4g; carbohydrates 21.2g; fat 13g; sodium 370.9mg.

Getting stay in and cook your food instead of dining out is already a step in the best way if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .