Veggie Bounty Quinoa Salad

Hey, everyone! Summer is almost over... I can't believe it! The kids are back in school here in Ohio so I’ve been trying a few new dinner recipes out this week. I’m really looking forward to sharing them with you! I love this quinoa salad because it is very easy to put together & it is high in protein and filled with veggies.  Best of all ~ it’s a really, healthy whole food that is uncomplicated and easy to make on a busy weeknight (or do you meal prep? My Sunday mornings are reserved for that and it’s helped us so much. I would recommend carving out time for that so you are not reaching for fast food when you are tired & hungry!

My family loved this quinoa salad so I hope yours will too!

Here is the recipe:

VEGGIE BOUNTY QUINOA SALAD WITH ASIAN VINAIGRETTE

Makes 6 servings

Ingredients:

SALAD

~2 cups Bob's Red Mill Tri-Color Quinoa, cooked and cooled

~2 cups cooked kidney beans

~1 1/2 cups diced fresh tomato

~1 1/2 cups diced cucumber

~3/4 cup diced red bell pepper

~1 large avocado, diced

~1/2 cup minced green onion

~1/2 cup chopped  fresh mint

~1/2 cup chopped fresh cilantro

VINAIGRETTE

~1 tbsp apple cider vinegar

~2 tbsp honey

~1/2 cup fresh squeezed lime juice

~1/4 cup extra virgin olive oil

~1 tbsp Braggs amino acids or gluten-free Tamari (healthy soy sauce alternatives!)

~1 3/4 tsp toasted dark sesame oil

~1 1/2 tsp sea salt

~2 pinches ground black pepper

Instructions:

To cook the quinoa: In a pot with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to a boil. Add quinoa, salt and cover. Reduce heat to low and simmer for 20 minutes. Turn cooked quinoa into a large mixing bowl and set aside to cool to room temperature.

While the quinoa cooks and cools, prepare the vegetables, herbs and vinaigrette.

To make the vinaigrette: In a small saucepan over medium heat, warm the vinegar and honey just until the honey dissolves. Remove from heat and whisk in the remaining vinaigrette ingredients.

Combine quinoa, beans, veggies, herbs and dressing in a large bowl and mix well. Serve chilled or at room temperature.