Loaded Veggie Quinoa Salad combines quinoa with tons of veggies, feta cheese, and a few shakes of Balsamic vinegar and olive oil. THE perfect dish for the New Year.
Course Salad
Cuisine American
Keyword quinoa salad
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Calories 201kcal
Author Sue Ringsdorf
Ingredients
1.5cupswhole grain quinoacan use any type
3cupschicken broth
15oz.chick peasrinsed and drained
8oz.shelled frozen edamame
6oz.crumbled feta cheese
1cupcucumberchopped
1wholered pepperchopped
1/4cupred oniondiced
2wholeradishesdiced
salt and pepperto taste
Balsamic vinegarseveral dashes
1-2Tablespoonsolive oil
Instructions
Rinse quinoa under cold water and drain. In medium saucepan, bring chicken broth to boil, and then add quinoa and a pinch of salt. Turn down heat and simmer until liquid cooks out and quinoa is done. Set quinoa aside to cool.
Meanwhile, cook edamame for four minutes in microwave, or according to package directions. Set aside to cool.
Rinse and drain chick peas. Chop the cucumber, red pepper, red onion, and radishes.
Combine all ingredients (after everything is cool) in medium bowl. Add salt and pepper, Balsamic vinegar, and olive oil, and stir. Cover and refrigerate for up to two hours prior to serving.
This salad is good up to several days. You may need to add more vinegar to leftovers.