Quinoa Salad

After the overdose of sugar over the holidays, I have been craving, simple & clean foods.  Last night there were so many veggies on my plate, and it was a beautiful sight.

This is the first time I have made this salad, and I think the next time I make it will be if we have a lot of people to feed, or we’re going to a BBQ or something.  It makes A LOT.  But, it was also nice to have in the fridge all week as an easy & quick solution to the question: what can I take for lunch?

Quinoa Salad

2 cups quinoa
4 cups low-sodium vegetable or chicken stock
2 cups sugar snap peas, or snow peas
1 pint grape tomatoes, halved
1 english cucumber, chopped
1/2 cup fresh parsley, chopped

Lemon Vinaigrette
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp basil pesto
2 tsp Dijon mustard
1/4 tsp salt
2 tbsp fresh mint, chopped
pepper to taste

In a large saucepan, bring stock to a boil.  Add quinoa, reduce heat to low, cover and simmer for 20 minute; until all liquid is absorbed.  Remove from heat, and add sugar snap peas.  Cover and let stand for 5 minutes.  Using a fork, fluff quinoa into a large bowl, and let cool slightly.  Add in grape tomatoes, cucumber and parsley.

Vinaigrette: In a small bowl, whisk together oil, lemon juice, vinegar, pesto, mustard, salt & pepper.  Pour over salad and add mint, stir to combine.

Makes 12 – 1 cup servings.


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