This Mediterranean Quinoa Vegetable Salad is a delicious celebration of vegetables with tangy flavors of lemon and garlic. An easy potluck dish, it appeals to everyone, regardless of diet, because it is beautiful, flavorful, gluten-free and vegan.
1red bell pepperchopped, or 1/2 red and 1/2 orange (save a section for the top)
1small head broccolitop cut into florets and steamed to fork-tenderness, stem peeled and chopped to stir into salad
1/2teaspoonsalt or to tastesee note
Fresh dillminced, and sprigs for garnish
Lemon Vinaigrette dressing
1/3cupgood olive oil
2tablespoonslemon juicefreshly squeezed
2tablespoonswhite balsamic vinegar
Rinse quinoa and drain thoroughly, unless your quinoa says that no rinsing is needed.
In a saucepan with a cover, bring the 3 cups water to a boil. Stir in quinoa. Reduce heat and simmer until cooked, about 10 minutes. Remove from heat and keep covered until all water is absorbed.
Allow quinoa to cool to room temperature.
For the dressing, whisk together all ingredients for the vinaigrette. Stir into quinoa and mix well. Stir the chopped vegetables into the quinoa: olives, broccoli stem, bell peppers, onions, peas and minced dill. Stir again and adjust the seasonings to taste.
Arrange the sliced vegetables on top of the quinoa, garnish and serve! Keeps refrigerated for about 3 days, after which the salad can get a little soggy.
We are eating very low salt these days. Be sure to taste in case you prefer a saltier salad.
Keyword baba ghanoush dressing, easy quinoa salad, Mediterranean quinoa, potluck dish, side dish, vegan, vegetable salad, vinaigrette