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:
- 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.
- 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.)
- 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.)
- Sauté veggies in olive oil for approximately 5 minutes.
- 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