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Quinoa-Veggie Salad

This is a great recipe if you have leftover roasted or grilled vegetables, or an assortment of vegetables in your refrigerator.  Leftovers are easy to pack in lunches.  Quinoa is a complete protein, so this dish can be served as a side or as your main dish.

  • 1 c. quinoa, well rinsed in a fine sieve
  • 1 3/4 c. water
  • 2/3 c. vinaigrette (Greek, Italian, etc.; I like apple cider vinegar, olive oil, fresh lime juice, cumin, coriander, salt & pepper)
  • 4 - 6 c. fresh vegetables*
  • Salt & freshly ground black pepper to taste
  • Optional: garnish with raw or toasted sunflower or pumpkin seeds

Bring rinsed quinoa & water to a boil, lower heat to a simmer, and cook for ~ 15-20 minutes, or until water is absorbed.  

Meanwhile, prepare vegetables.   If using leftover roasted or grilled vegetables, simply chop the vegetables into bite-size pieces.  If using fresh or frozen vegetables, cut the vegetables into bite-size pieces then steam the appropriate vegetables until they are crisp-tender.  If using baby spinach, don’t cook it; simply lay the spinach into the bottom of your large serving bowl and begin adding the hot vegetables & quinoa on top as they are cooked, mixing together so that the heat of the vegetables & quinoa begins steaming the spinach.  Adding halved cherry tomatoes is great in the summer.

Add your choice of vinaigrette dressing and salt & pepper to taste.  Serve warm or room temperature, sprinkled with seeds if desired. 

This salad is wonderful served warm or cold.  Leftovers are easy to pack in lunches.  Quinoa is a complete protein, so this dish can be served as a side or main dish.

*I usually use 1 very large bunch of baby spinach with asparagus or broccoli, red bell peppers, carrots & corn but any vegetable works: peas, green beans, Swiss chard, cauliflower, zucchini, fennel, butternut squash, etc.
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