If you’re ever tempted to think that simple means boring, here’s a recipe to change your mind. Using seemingly simple, whole-food ingredients, this vibrant salad is a winner with its bright flavor and wealth of nutrients. It’s loaded with a rainbow of zucchini, yellow summer squash, orange bell peppers and grape tomatoes. Fresh veggies mingle with protein-packed quinoa and garbanzo beans – and a tangy, tasty lemon-balsamic vinegar dressing – offering a light dish that bursts with wholesome flavor.
Simple Quinoa Veggie Salad
Ingredients
- 1-1/2 cups quinoa rinsed
- 3 cups water
- 1 cup zucchini chopped
- 1 cup yellow summer squash chopped
- 1 cup grape tomatoes cut in half
- 2 orange bell peppers chopped
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 1/2 lemon juice
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. white balsamic vinegar
- Basil for garnish
Instructions
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In pot, bring quinoa and water to boil. Reduce to slow simmer for 10-12 minutes, or until all water is gone.
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Remove quinoa from heat and cover for 10 minutes, then let cool.
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In bowl, whisk together lemon juice, olive oil and vinegar.
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Once quinoa is cooled, combine with chopped veggies, garbanzo beans, salt, garlic, pepper and lemon dressing. Toss together until well combined.
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Transfer to dish; garnish with basil.
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Store in fridge for up to three days.
Recipe Notes
– Serve warm or chilled.
– Garnish with your favorite herbs such as parsley or rosemary. You can also add them directly into the salad.
– This recipe makes a large amount. Simply cut the recipe in half or freeze some for later.
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