This Quinoa Vegetable Salad is packed with protein and flavor and full of all the colors of the rainbow. It's perfect for packing.
Course: Main Course, Salad
Keyword: quinoa, quinoa salad
Author: Jessica Fisher
16-ounce packagebaby spinach
116-ounce can garbanzo beansrinsed and drained
1bell pepper (any color)chopped
1headbroccoli cut into florets
3tbspred wine vinegar
In a large sauce pot with a lid, bring 1 1/2 cups water to a boil. Add the quinoa, reduce the heat to simmer, and cover, cooking for 15 minutes, or until all the water is absorbed. Remove from heat. Place a paper towel under the lid and allow the pot to sit for an additional 12 minutes. Remove the paper towel and fluff the quinoa with a fork. Allow to cool to room temperature.
If you are preparing the salad as individual meal salads, lay out five plastic dishes. Divide the quinoa, spinach, beans, pepper, carrots, broccoli, and onion among the five dishes. Cover and refrigerate until serving time.
If you are serving this all at one time, simply assemble all the salad ingredients in a large salad bowl. Either way, add the avocado right before serving.
In a small bowl, place the spoonful of mustard. Add the vinegar and stir until well blended. Season with salt and pepper to taste. Slowly whisk in the olive oil. The mixture will be quite thick and emulsified.
Serve the salads with the dressing on the side or if you prefer, you can toss the large salad bowl with enough dressing to coat.
Nutritional values are approximate and are based on 1/5 of the recipe. Refrigerate leftovers promptly and use within 4 days.