Quinoa, Tomato Salad with Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
This light fresh side dish can be transformed into a protein packed entree by adding cannelloni beans
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 1 Box – 2 cups Quinoa
  • ¼ cup fresh Lemon juice
  • 3 tsp Dijon Mustard
  • 1 tsp grated lemon peel
  • ½ cup olive oil
  • 3 green onions, thinly sliced
  • 1 cup pitted Kalamata olives chopped
  • ½ cup of chopped parsley
  • 1 pint (2 cups) grape tomatoes chopped and drained
  • ¾ cup feta cheese (optional)
  • 1 can drained small cannelloni beans drained (optional)
Instructions
  1. Pour 4 cups water and Quinoa into a saucepan. Bring to a simmer, then cover and reduce heat. Cook about 12 minutes until water evaporated and Quinoa almost tender. Fluff with fork, transfer to a large bowl and let cool.
  2. Whisk lemon juice, mustard, lemon peel and olive oil. Set aside 2 TBS of vinaigrette. Add remaining vinaigrette, onions, olives, and parsley to cooled Quinoa toss to coat. Season with salt and pepper.
  3. Can be made 1 day ahead – cover and refrigerate this portion separately.
  4. Toss tomatoes, beans (optional), and reserved vinaigrette. Season to taste with salt and pepper. When ready to serve mix tomatoes with Quinoa and mix in optional feta.
Recipe by The Energized Body at https://theenergizedbody.com/quinoa-tomato-salad-with-lemon-vinaigrette/