Quinoa w/ Mixed Vegetables

Quinoa W/ Mixed Vegetables

Details

Quinoa, fresh vegetables are tossed with a refreshing lemon vinaigrette for a colorful and delicious dish.
  • Serves: 2 to 4
  • Active Time: 40 mins
  • Total Time: 40 mins
  • Views: 25,981
  • Success: 100%

Steps

Step 1: Preparing the Quinoa

• 3/4 cup quinoa
• 1 1/2 cups light stock (or water)
• pinch of sea salt

Method

In a small pot, bring the stock, quinoa and salt to a boil. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.

Step 2: Preparing Your Mise en Place

• 1/2 cup frozen peas
• 1 red bell pepper
• 1 cup zucchini
• 1 cup cherry tomatoes
• 1/4 cup red onion (or to taste)
• 1 yellow bell pepper

Method

While the quinoa is cooking, measure out the peas. Cover with hot water for 1 to 2 minutes. Drain and set aside.

Cut the bell peppers and zucchini into medium dice. Halve the cherry tomatoes. Slice the red onion into thin slices. Set aside.

Step 3: Making the Vinaigrette

• 6 tbsp extra-virgin olive oil
• 5 tbsp flax or grapeseed oil
• 2 tbsp honey or agave nectar
• 6 tbsp fresh lemon juice
• sea salt, to taste
• 1/2 garlic clove
• freshly ground black pepper. to taste

Method

To make the vinaigrette, mince the garlic and place into a jar. Add the honey, lemon juice, olive and flax oil, cover and shake to emulsify. Season to taste with salt and pepper.

Step 4: Assembling the Salad

• sea salt, to taste
• freshly ground black pepper. to taste

Method

To assemble the salad, gentle toss the vegetables and quinoa together in a large bowl. Add enough vinaigrette to lightly coat the ingredients. Any leftover vinaigrette will keep in the fridge for a week or so.

Season the salad to taste with more salt and pepper, if needed. Serve.

1 Comment

  • Linda S
    Linda S
    Tried this recipe tonight and I am so pleased that I did! The vinaigrette was outstanding. I toasted the quinoa prior to boiling and I think that added to the taste. This would make a great dish for picnics. I'll be making this again.

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