Chilled Quinoa Veggie Salad
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This is not an original recipe. There are many variations of this salad, but I fell in love with this medley thanks to the Miller girls and a dressing recipe from the Fixate cook book! This dish is a great side to any summer cookout. Although, I like to make a big batch and eat it for lunch throughout the week. The ingredients change with what I have in the house at the time, but I have listed all of my favorites below. My boys are not the biggest fans of this one (too many veggies)...but that just means more for me!!!
Chilled Quinoa Veggie Salad
Print Recipe
This is not an original recipe. There are many variations of this salad, but I fell in love with this medley thanks to the Miller girls and a dressing recipe from the Fixate cook book! This dish is a great side to any summer cookout. Although, I like to make a big batch and eat it for lunch throughout the week. The ingredients change with what I have in the house at the time, but I have listed all of my favorites below. My boys are not the biggest fans of this one (too many veggies)...but that just means more for me!!!
Ingredients
  • 2 cups uncooked quinoa
  • 4 cups water
  • 1 can black beans drained, rinsed
  • 1 10 oz bag frozen corn
  • 3 cups diced, chopped veggies Some of my favorites: -Carrots, cucumber, cherry tomatoes, green onion, red and yellow pepper, artichoke hearts, avocado...
Dressing
  • 4 1/2 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup fresh lime juice
  • 1 tbsp sea salt (or Himalayan salt)
  • 1 tbsp ground cumin
  • 2 cloves garlic diced
Optional Ingredients
  • 1/2 cup golden raisins or cranberries (or both) Not included in 21 Day Fix breakdown
  • feta cheese
  • fresh ground black pepper to taste
  • 1 bunch fresh cilantro
Instructions
  1. Bring 4 cups of water to a boil water for quinoa. Rinse Quinoa before adding it to the boiling water. Cook 15 minutes, remove from heat, and let stand.
  2. Chop and dice all veggies. Set aside.
  3. In a medium bowl combine beans, vinegar, and pepper (if desired). Mix well. Set aside.
  4. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend. Slowly add oil, while whisking constantly. Set aside.
  5. Place cooled quinoa in a large bowl. Fluff with fork. Add vegetables and bean mixture. Add dressing and toss gently to blend.
  6. This salad is delicious when eaten immediately or chilled. It holds well refrigerated and can be eaten for 3-4 days.
    quinoa, black beans, vinegar, lunch, salad, clean lunch,
Recipe Notes

Dressing source: Fixate Cookbook by Autumn Calabrese

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