Quick Quinoa Salad
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What to do with that leftover quinoa in the refrigerator? Mix up a little vinaigrette, dig around in the vegetable bin and create a delicious, quick and healthy salad. Add a loaf of hearty bread and a glass of wine and you have a complete meal.
Quick Quinoa Salad
Makes about 3-4 servings
2 cups cooked quinoa
1 carrot, diced
1/4 cup red onion, diced
1/2 cup Kalamata olives, chopped
1 15 oz. can black beans, rinsed and drained
1 cup red and yellow cherry tomatoes, cut in half
2 cups spinach and arugula, chopped
No-Oil Viniagrette
2 tbsp. orange juice
2 tsp. tamari
4 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 garlic clove, finely minced
ground black pepper
In a large bowl, whisk together the ingredients for the dressing. Add the remaining ingredients and stir gently to combine. Let salad sit at room temperature for about an hour (or put in the refrigerator if serving much later; bring to room temperature before serving) so the flavors can blend. This gets better the next day.
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Wonderful quick idea! I love the No-Oil Viniagrette and will try that soon. I made a similar salad recently that was very good but the avocado I used in it didn’t do so well maturing overnight. I live and learn and just wanted to share.
Yep, it’s a bummer that avocado gets so scary after it sits a while. I’ve tried all the tricks, too – lemon and lime juice, covering carefully with plastic wrap…no help.
Quiona rules!
[...] cilantro; the smooth texture is pure silken luxury for your tongue. I served this alongside my Quick Quinoa Salad and thick slices of braided whole wheat walnut [...]
[...] quinoa, cooked (I made a cup which was enough for 4 servings, plus a little left over for a Quick Quinoa Salad, with no-fat [...]