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!
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 6
Calories: 167kcal
Author: Sally Humeniuk
Optional:
- 1 cup diced or crumbled feta cheese or cut mini fresh mozzarella cheese
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.
Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Sodium: 40mg | Potassium: 390mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 67.6mg | Calcium: 54mg | Iron: 2.2mg