Festive Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red, yellow, or green), diced
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 cup grilled vegetables (zucchini, asparagus, or eggplant)
• 1 can (15 oz) black beans or chickpeas, drained and rinsed
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup fresh mint, chopped (optional)
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon Dijon mustard (optional)
• 1 clove garlic, minced (optional)

Instructions

1. Rinse the quinoa in a fine-mesh strainer and rinse under cold water for about 2 minutes.
2. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth, and bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed.
4. While the quinoa is cooking, chop the vegetables and prepare them if using grilled vegetables.
5. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and minced garlic. Season with salt and pepper to taste.
6. In a large bowl, fluff the cooked quinoa with a fork. Add the chopped vegetables, black beans, herbs, and the dressing. Toss gently to combine.
7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition