Garden Fresh Quinoa Salad
Servings: 8
Calories: 382kcal
Ingredients
- 1 ½ cups dry quinoa
- 2 bell peppers
- 1 English Cucumber
- ½ cup red onion , finely chopped
- 1 handful fresh Dill and/or flat leaf parsley or a combination
- Salt and pepper to taste
Dressing
- 1 cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons Dijon mustard
- 4 cloves of garlic
- 2 teaspoon kosher salt (less if using fine salt)
- 1 teaspoon sugar of choice
- ¼ teaspoon freshly ground pepper
Instructions
- Cook quinoa with water as directed on packaging. Transfer to a large mixing bowl, cover and let chill in the fridge.
- Place all dressing ingredients in a blender or smoothie maker and blend until smooth. Set aside.
- Rinse, seed, and dice bell peppers and cucumber. Finely chop the onion. Roughly chop the fresh herbs.
- Add the diced veggies and chopped herbs to the cooked and chilled quinoa. Pour the prepared dressing on top and stir with a large spoon to combine. Taste and season with additional salt and pepper, if needed. Serve right away or store covered in the fridge. It will be just as good hours later or the next day.
Nutrition
Calories: 382kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 628mg | Potassium: 336mg | Fiber: 3g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 44mg | Calcium: 32mg | Iron: 2mg