Description
This is a healthy, refreshing zesty quinoa salad recipe that’s vibrant and filling!
Ingredients
Units
Scale
- 1/2 green bell pepper, sliced on the bias
- 1 zucchini, sliced on the bias
- 1 stalk celery, sliced on the bias
- 12 cherry tomatoes
- 4 leaves basil, shredded
- 2 cups cooked quinoa
Zesty dressing
- 10 cherry tomatoes
- 1 teaspoon capers
- 1/4 cup extra virgin olive oil
- 1 basil leaf
- 1 teaspoon white wine vinegar
- 3 black olives (kalamata preferably)
- 1 jalapeno, finely chopped
Instructions
- Preheat the oven to 385ºF.
- In a sheet tray covered with aluminum foil, put the sliced vegetables and bake for 10 minutes.
- Turn the oven to broil and broil for 8 minutes, until the vegetables are slightly charred.
- Using two shallow bowls or plates, divide the ingredients evenly starting with the quinoa and top with vegetables.
- Pour dressing on top with shredded basil and drizzle with a little olive oil. Serve immediately.
Dressing:
Put all the ingredients in a blender and mix until smooth.
Notes
Keep this quinoa salad in a storage container and refrigerate for up to 3 days.
If you can, I recommend keeping the zesty dressing separately.
Nutrition
- Serving Size: 1 serving
- Calories: 636
- Sugar: 25g
- Sodium: 147mg
- Fat: 34g
- Saturated Fat: 4.8g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 17g
- Protein: 16.5g
- Cholesterol: 0mg
