Favorite Greens Quinoa Salad
Serves 45 mins prep15 mins cook
I combined some of my favorite green vegetables and herbs in this fast, easy, light, and fresh salad. It’s naturally gluten-free, vegan, and you’ll just feel healthier after eating it. It’s a versatile salad and if you want to add steamed broccoli, peapods, edamame, or other favorites, feel free. Apple cider vinegar, lemon juice, and dijon mustard really brighten up the dish while basil and mint give it depth and will keep you going back for more. The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it. You can either serve it warm or cold and since there’s no mayo it’s a great salad for lunch boxes, picnics, potlucks, and parties.
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What you need
Instructions
0 To a large skillet or saucepan, add the quinoa and cook according to package directions. While the quinoa cooks, prep and chop the remaining ingredients. 1 To a large bowl, add the zucchini, cucumber, green onions, basil, and mint; set aside. 2 To a large glass measuring cup or medium bowl, add the olive oil, apple cider vinegar, lemon juice, dijon mustard, honey, lemon zest, salt, pepper, optional cayenne, and whisk to combine. 3 Pour sauce over the vegetables and stir to combine. (The vinegar, lemon juice, and salt help to soften and ‘cook’ the zucchini over time which is why I don’t sautee it first.) 4 Transfer cooked quinoa to the bowl and stir to combine. Taste, check for seasoning balance, and if necessary add more salt, pepper, more honey, more lemon, etc. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and it tastes better a day or two after making it, and can either be served warm or chilled but I prefer the leftovers chilled. Note that the vegetables will continue to release their natural water and juices as time passes.View original recipe