Garden Fresh Quinoa Salad
Fresh vegetables and herbs combined with nutty quinoa are covered in a simple olive oil & lemon dressing for a satisfying gluten-free side dish.
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Servings: 8 servings
Calories: 382kcal
Ingredients
For the Salad:
- 1 ½ cups dry quinoa - cook following package instructions
- 2 bell peppers, any color - seeded and diced
- 1 large English cucumber - seeded and diced
- ½ cup red onion - finely chopped
- salt and pepper to taste
- handful fresh herbs like parsley, dill, tarragon or basil - or a combination of herbs
For the Dressing:
- 1 cup olive oil - good quality
- ⅓ cup lemon juice - freshly squeezed
- 2 tablespoon dijon mustard
- 4 large garlic cloves
- 2 teaspoon kosher salt - *less if using fine salt
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook quinoa with water as directed on packaging. Transfer to a large mixing bowl, cover and let chill in the fridge for about 30 minutes.
- 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 all of these ingredients to the bowl with 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 then it is ready to serve. You can store it in the fridge and it will be just as good hours later or the next day.
Nutrition
Nutrition Facts
Garden Fresh Quinoa Salad
Serving Size
8 ounce
Amount per Serving
Calories
382
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Sodium
627
mg
27
%
Potassium
335
mg
10
%
Carbohydrates
26
g
9
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
979
IU
20
%
Vitamin C
44
mg
53
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.