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  • The Main Dish
  • 30 Minutes or Less
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Vegetable and Quinoa Salad

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Vegetable and quinoa salad is delicious when zucchini and bell peppers are in season. A delicious dressing with balsamic vinegar and oregano completes the dish.

Vegetable and Quinoa Salad served on a white plate

This vegetable and quinoa salad recipe is fresh and versatile. This is called Bocconcini and Oregano Salad in the cookbook Quinoa 365, which I’ve been featuring and will complete a review soon. I renamed it for my recipe because it doesn’t need the bocconcini (fresh mozzarella cheese). In fact, it is much better with no cheese at all which makes this even more healthy as a vegan option. I felt the mozzarella was tasteless in the dish but if you’re set on using cheese, I would add feta.

This versatile salad is a great gluten-free option for pasta salad. The red and yellow bell peppers with the zucchini, red onions, tomatoes and peas make this super colorful and fresh. Balsamic vinegar, extra virgin olive oil and oregano, this dressing brings it all together. Easily interchangeable with your favorite garden produce, you could add mushrooms or even give it a kick with some jalapenos. This salad keeps well and just gets better the next day.

Vegetable and Quinoa Salad served on a white plate

 

Vegetables and quinoa
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5 from 3 votes

Vegetable and Quinoa Salad

This salad is a perfect vegan dish. You can also add feta or fresh mozzarella but it doesn't need it!
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 167
Author Sally Humeniuk

Ingredients 

For the Salad:

  • ¾ cup quinoa
  • 1 ½ cups water
  • 1 cup zucchini, diced
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup red onion, diced
  • ½ cup frozen green peas, thawed
  • 1 cup red bell pepper, diced, about 1 pepper
  • ½ cup yellow bell pepper, diced

For the Dressing:

  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
  • 1 clove garlic, minced
  • 1 dash salt
  • 1 dash black pepper

Optional:

  • 1 cup diced or crumbled feta cheese or cut mini fresh mozzarella cheese

Instructions

Make the Salad:

  • Bring ¾ cup quinoa and 1 ½ cups water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 6 more minutes. Remove the lid and fluff the quinoa. Set aside and allow to cool.
  • Combine 1 cup zucchini, 1 cup tomatoes, ½ cup onion, ½ cup peas, 1 cup red pepper, and ½ cup yellow pepper in a large bow.

Make the Dressing:

  • In a small bowl, Whisk together 3 Tablespoons vinegar, 2 Tablespoons olive oil, 1 Tablespoon mustard, 2 Tablespoon oregano, 1 minced garlic, 1 dash salt and 1 dash pepper. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and mixt until evenly combined. If you include feta or mozzarella, add that now and stir until just combined. Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
Vegetable and Quinoa Salad
Amount Per Serving
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 40mg2%
Potassium 390mg11%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 1170IU23%
Vitamin C 67.6mg82%
Calcium 54mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Quinoa 365

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Published on May 21, 2013

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    Recipe Rating




  1. jackie k says

    April 1, 2022 at 9:44 AM

    5 stars
    Excellent salad! I used chicken broth to boil the quinoa in just to add flavor. My teen son loved it also, he had seconds!

    Reply
  2. sonny says

    April 1, 2022 at 9:38 AM

    5 stars
    This was VERY GOOD! I added garbanzo beans because I love them so much and get tired of chicken. I will definitely be making this every week it was so easy and convenient. Thanks for sharing.

    Reply
  3. zoe says

    April 1, 2022 at 9:36 AM

    5 stars
    Great flavors in this dish! Very filling and make a wonderful lunch.

    Reply
  4. Stephanie says

    September 4, 2014 at 2:55 PM

    Hi Sally! Thanks again for another winning recipe. I’ve made this twice in one week…one time for an appetizer/wine party and the next time for lunch. The second time I had to sub edamame for the peas, and I used fresh basil and mint. Everyone loves this salad!

    Reply
    • Sally says

      September 4, 2014 at 10:28 PM

      Wow Stephanie, thanks! You have me craving this salad again. I want to use your substitutions and make it this weekend.

      Reply
  5. Raquel says

    November 4, 2013 at 6:40 PM

    This was ABSOLUTELY FABULOUS! I followed the directions exactly except I used RED quinoa. It made a giant bowl of fresh, bright salad. This actually makes the perfect vegetarian, gluten free lunch — lots of healthy veggies, complex carbs, tons of fiber, and a good amount of protein. I am definitely going to start making this at the beginning of the week and bringing it to school for lunch every day! THANKS!

    Reply
    • Sally says

      November 4, 2013 at 7:09 PM

      Raquel, thanks for your great comment. I really do love this salad and I’ll bet it’s beautiful with red quinoa. I will make it “red” next time. 🙂

      Reply
  6. Kevin says

    August 30, 2013 at 12:05 PM

    Just made that,beautiful!Thank you for such a simple dish that tastes great!

    Reply
    • Sally says

      August 30, 2013 at 1:28 PM

      Kevin, Thanks for the comment! Glad you enjoyed it. 🙂

      Reply
  7. Hilary says

    May 27, 2013 at 9:35 PM

    Quick and yummy!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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