Quinoa Vegetable Salad
No healthy blog, would be complete without a classic veggie and quinoa salad! Amirite? Quinoa is my all time fave grain and goes well with- I'm not even kidding- ABSOLUTELY EVERYTHING. So this salad was kind of a last minute dish I made up on the spot because I had school the next day and needed something to, you know...EAT. So go on, have some good ol' quinoa!
Ingredients:
- 1 zucchini
- 1 capsicum, chopped
- ½ of a red onion
- 1 sweet potato
- 1 cup quinoa
For the dressing:
- 2 tablespoons of balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon of red wine vinegar
- juice of one lemon
1. Rinse quinoa into a fine strainer and drain and excess water.
2. Place 2 cups of water into a pot and turn on stove and bring to the boil. Then add quinoa to the pot and turn down heat to a simmer and cover. Leave for 10-15 minutes, stirring occasionally. You will know when the quinoa is cooked once it is has become larger in size and ‘fluffier’ in texture. Once it is cooked, drain any excess water and leave to cool down.
3. Meanwhile, chop capsicum, red onion and zucchini into small, bite-sized pieces.
4. Heat oil in a pan on low heat and add the capsicum, zucchini and red onion to the pan. Cook for about 10-15 minutes or until the capsicum and zucchini have softened and have browned a little.
5. Then chop the sweet potato into cubes and repeat step 4. (I usually cook the sweet potato separately because it takes a much longer time to cook than the other vegetables).
6. To make the dressing, stir all ingredients into a bowl
7. Once the quinoa and vegetables are cooked, place all ingredients including the dressing, into a bowl and stir until well combined. Leave in fridge for at least an hour before serving. Enjoy!
- 1 zucchini
- 1 capsicum, chopped
- ½ of a red onion
- 1 sweet potato
- 1 cup quinoa
For the dressing:
- 2 tablespoons of balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon of red wine vinegar
- juice of one lemon
1. Rinse quinoa into a fine strainer and drain and excess water.
2. Place 2 cups of water into a pot and turn on stove and bring to the boil. Then add quinoa to the pot and turn down heat to a simmer and cover. Leave for 10-15 minutes, stirring occasionally. You will know when the quinoa is cooked once it is has become larger in size and ‘fluffier’ in texture. Once it is cooked, drain any excess water and leave to cool down.
3. Meanwhile, chop capsicum, red onion and zucchini into small, bite-sized pieces.
4. Heat oil in a pan on low heat and add the capsicum, zucchini and red onion to the pan. Cook for about 10-15 minutes or until the capsicum and zucchini have softened and have browned a little.
5. Then chop the sweet potato into cubes and repeat step 4. (I usually cook the sweet potato separately because it takes a much longer time to cook than the other vegetables).
6. To make the dressing, stir all ingredients into a bowl
7. Once the quinoa and vegetables are cooked, place all ingredients including the dressing, into a bowl and stir until well combined. Leave in fridge for at least an hour before serving. Enjoy!