Like any health conscious girl, I love a good salad. But let’s face it, at some point, we all have to admit leafy greens can get a bit…boring.If your salad could use a little pick me up, try mixing things up with this quinoa salad recipe.
Packed with veggies like tomatoes, zucchini, and bell pepper, this salad bursts with natural color and flavor. Meanwhile, red wine vinegar, honey, dijon, and lemon zest pack a flavorful punch in a zesty marinade. And that’s only the beginning of this salad’s flavor profile! Basil, thyme, and oregano also fill this quinoa salad with fresh flavor.
This fresh and flavorful quinoa salad recipe makes a great lunch or side. Pack it for work or bring it to a summer potluck. Light, clean, but literally bursting with flavor, it is bound to be a hit.
Quinoa salad has quickly become my new go to summer salad. Sure, I will always be a fan of classic potato and pasta salads. But when I need a break from all that heavy mayo, quinoa salad is a fresh and delicious alternative.
That said, this recipe is far from just a healthy version of a high fat original. As a meal or a side, this quinoa salad is a delicious recipe in it’s own right.
Moreover, this quinoa salad recipe offers an extra zesty twist on the modern classic. Complete with a rich marinade and bursting with colorful veggies, this recipe puts some excitement back in your salad.
Now, I’m sure you don’t need to me tell you about all the health benefits of quinoa. They don’t call it a superfood for nothing. And while quinoa may not be the current star of the latest high profile health food trends, this ingredient was always more than just a passing fad. Genuinely healthy, delicious, and always popular, I think it’s fair to say quinoa is a superfood for life.
However, just in case you need a refresher, quinoa is famously high in protein and fiber.
Meanwhile, quinoa is also high in iron and magnesium, as well as other vitamins and minerals. Unlike so many things in life (college parties, your blind date, that show you “just have to watch” on Netflix), quinoa is actually as good as everyone says it is. No expectations are too high when it comes to this super grain.
Anyway, now that I’ve once again made my offer to the superfood gods by singing the praises of quinoa, back to the recipe. While the ingredients list may be daunting (there’s a lot of flavor to pack in), this quinoa salad recipe couldn’t be easier.
To make the marinade, just combine the oil, vinegar, mustard, honey, and herbs in a blender. Blend on high until well combined. Then just drizzle the marinade over the remaining ingredients and voila! Perfect zesty quinoa salad.
You will want to let the salad marinate at least thirty minutes before serving to make sure it fully absorbs the flavor. And because there’s so much flavor to absorb, this salad is even better the second day around, and makes great leftovers.
Whether you’re packing it for lunch or serving it with summer barbecue, this zesty quinoa salad with marinated vegetables recipe is bound to be a new go to.
Yields: 6 servings | Serving Size: 1 cup | Calories: 195 | Total Fat: 11g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 46mg | Carbohydrates: 22g | Fiber: 4g | Sugar: 6g | Protein: 4g | SmartPoints:
Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried oregano leaves
- 1/2 cup red onion, diced medium
- 1 cup small cauliflower florets
- 1 cup carrot, peeled and diced medium
- 1 cup zucchini, diced medium
- 1 cup yellow bell pepper, diced medium
- 1 cup cherry tomatoes, halved
- 2 cups cooked quinoa, cooled
- 1 teaspoon lemon zest
Directions
- In a blender, combine the oil, vinegar, mustard, honey, garlic, basil, thyme, and oregano. Blend on high speed until well combined.
- In a large mixing bowl, combine all remaining ingredients and drizzle the oil and vinegar mixture on top. Toss well to coat all ingredients in the dressing. Cover and refrigerate for at least 30 minutes or until ready to serve. Toss again before serving and enjoy!
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