A delicious, healthy, colorful side dish filled with veggies, fiber, and plant-based protein. This quinoa salad will be a new family favorite!

Quinoa Veggie Confetti Salad | A delicious, healthy, colorful side dish filled with veggies, fiber, and plant-based protein. This quinoa salad will be a new family favorite!

Gluten-Free Quinoa Veggie Confetti Salad

Ingredients:

  • ½ cup quinoa (dry)
  • 1 small zucchini – chopped
  • ½ cup carrots – chopped
  • ¼ cup fresh beets – chopped
  • 1 tablespoon red onion – chopped
  • 1 large portobello mushroom – chopped
  • 4 cloves garlic – chopped
  • 6 dried apricots – chopped
  • 2 tablespoons sliced almonds
  • 3 large fresh mint leaves – chopped
  • 1 tablespoon fresh parsley – chopped
  • 1 tablespoon olive oil
  • Pinch of smoked paprika
  • Salt and pepper to taste

Directions:

  1. Bring 1 cup of water to a boil in a pot with a tight-fitting lid.  Add ½ cup quinoa and return to a boil. Cover, reduce heat and simmer until liquid is absorbed. Remove from heat and set aside.
  2. Gently chop the remaining ingredients, zucchini through parsley. (Note: you can use a food processor, but I prefer chopping by hand so that the ingredients are less uniform.)
  3. Season with smoked paprika and salt and pepper, as desired. (Here you could be adventurous and add chipotle, cumin, turmeric, or any other flavor you’d enjoy.)
  4. Sauté veggies in olive oil for approximately 5 minutes.
  5. Combine ingredients (quinoa and veggie mix) and serve as a side dish or make it a main by adding chunks of grilled chicken or salmon or you can keep it plant-forward by adding beans or tofu and serve as a main dish.

Makes 6 servings (about ½ cup each)

Nutrition Facts: Calories 130, Total Fat 5g, Saturated Fat 0.5g, Total Carbohydrate 18g, Fiber 3g, Sugars 4g, Protein 3g, Sodium 15mg