Quinoa Veggie Salad with Zesty Vinaigrette

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

INGRIDIENT

DIRECTION

Step: 1

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.

Step: 2

Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.

Step: 3

Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

NUTRITION FACT

Per Serving: 215 calories; protein 4.4g; carbohydrates 21.2g; fat 13g; sodium 370.9mg.

Product salad is morely of the easiest salads to produce . It is more in fibre and water produce . As fruits can make natural sweetness , you must have it for breakfast . The sugar in it will give you more energy for the day and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll found the salads that may get weight loss.

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