Red Quinoa Veggie Salad

red quinoa veggie salad

Red quinoa and vegetables in a lightly sweet and zesty salad. A perfect combination of sweetness from the yellow bell peppers and dried cranberries to zest from the lime and vinegar. Perfect dish for a spring or summer party! Got inspired to make this at a summer party of my own. Loaded with protein, fiber, and omega-3s among other essential vitamins and minerals. Plus, (the greatest incentive) it’s tasty!

Red Quinoa Veggie Salad

1/2 cup red quinoa
1/4 cup dried cranberries
1/2 cup halved heirloom tomatoes (or grape tomatoes)
1/4 cup lightly crushed walnuts
1 yellow or orange bell pepper, diced
1/2 stalk scallions, thinly sliced
for dressing:
1 tsp fresh dill, chopped
1 small lime, juice
1/2 tbsp olive oil
1/4 cup white vinegar
1/2 tbs honey

  1. Cook quinoa. Add 1 cup water to a small pot. Add a drizzle of olive oil and salt to taste. Put on high heat and let water come to a vigorous boil. Add in quinoa, put on low heat and cover for about 15 minutes until quinoa cooks through. Remove from heat and set aside.
  2. In a small saucepan add a drizzle of olive oil and walnuts. On medium heat constantly stir walnuts until toasted and lightly browned. Remove from heat and set aside.
  3. In a bowl combined cooled quinoa and walnuts with the dried cranberries, heirloom tomatoes, peppers, and scallions. Add salt and cracked black pepper to taste.
  4. Combine and whisk together dressing ingredients. Add dressing slowly to salad until desired. Store any leftover in the fridge.
  5. Allow salad to cool in fridge for extra time if necessary.
  6. Serve and enjoy! *

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