Garden Quinoa Salad w/ Zesty Garlic Dressing

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!

Garden Quinoa Salad w/Zesty Garlic Dressing

Salad

• 1 cup quinoa
• 1 1/2 cups water
• 1 cup edemama
• 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 edemama. Place chopped vegetables and edemama 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!

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!

Garden Quinoa Salad w/Zesty Garlic Dressing

Salad

• 1 cup quinoa
• 1 1/2 cups water
• 1 cup edemama
• 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 edemama. Place chopped vegetables and edemama 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!