Garden Vegetable Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 1 ½ cups water
- 1 cup parsley, chopped
- 1 cup kale, chopped, cooked and drained
- 1 cup of canned black beans
- 1 cup of roasted red peppers (I used jarred)
- 1 cup of fresh green peas, washed and chopped
- 1 cup of cherry tomato, cut in half
- 1 cup corn, cooked
- ½ cup chickpeas, cooked
- 1/2 cup fresh mint, chopped
- 1/4 cup green onion, thinly sliced
- For the Dressing
- 2 Tbsp. Extra Virgin Olive oil
- 2 tbsp. avocado Oil
- 1 tbsp. orange juice
- ½ cup fresh Lemon juice
- 1 tsp. lemon zest
- 1 tsp. Sea Salt
- 1 tsp. of black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer. In a sauce pan, on medium to high heat, add 1 cup quinoa and 1 ½ cups of water and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. Set aside while you prep your veggies and dressing.
- Next prep your veggies. I used frozen corn, but u can use canned, grilled or fresh.
- For the dressing: whisk together your dressing ingredients and set aside
- Once quinoa is ready, fluff with a fork into a large serving bowl. Combine all with your veggies and dressing and mix well. Adjust with salt and pepper if needed. Place in fridge for 1 hour before serving. Enjoy.
