Go Back
+ servings

Quinoa Salad

Course lunch, Salad, Side Dish, vegan, vegetarian
Cuisine Mediterranean
Keyword quinoa, sweet potato, tomatoes, zucchini
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 people
Calories 395kcal

Equipment

  • Instant Pot
  • Stovetop Pot

Ingredients

Dressing

  • 3 Tbsp lemon juice freshly squeezed is always best
  • 1 Tbsp red wine vinegar
  • 1/4 tsp oregano dried
  • 1 clove garlic minced
  • 1/4 cup oil (optional) Avocado

Quinoa Salad

  • 1 cup quinoa
  • 1 1/2 cup sweet potato cubed small
  • 1 small red onion sliced
  • 1 1/2 cup zuchinni (1 medium) cubed
  • 2 cups fresh greens
  • 2 cups grape tomatoes halved
  • 2 green onions sliced
  • salt and pepper to taste

Instructions

Dressing

  • whisk together the red wine vinegar, lemon juice, oregano, garlic, some of the salt and pepper in a small bowl and set aside

Quinoa Salad

  • combine the rinsed quinoa (always rinse the quinoa), 2 cups of water, salt and pepper.
  • cook until the water is absorbed and the quinoa is tender about 15 minutes. If using an Instant Pot set for 8 minutes of pressure with a 10-minute natural release. Let cool
  • heat oil on medium. If not using oil, you can water saute.
  • cube the sweet potatoes and zucchini and slice the red onion
  • saute until soft, about 12-15 minutes
  • put everything in a large bowl, and toss with the dressing and the quinoa.
  • cover and refrigerate for at least 1 hour to overnight.
  • Add fresh greens and tomatoes. Toss and serve cold. Garnish with chopped green onions

Nutrition

Serving: 12 cups | Calories: 395kcal | Carbohydrates: 53.4g | Protein: 9.8g | Fat: 16.8g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 54mg | Potassium: 1084mg | Fiber: 8.8g | Sugar: 9.8g | Calcium: 106mg | Iron: 6mg