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Vegetable Bounty Quinoa Salad

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Tri color Quinoa by Bob’s Red Mill had this delightful salad recipe on the back of their package.  It sounded interesting enough to try.  I am finding quinoa to be something that I need to acquire a taste for.  I am not there yet, but this did have some good flavors that made it interesting.  The dressing has an Asian taste to it.  I substituted honey for sugar and increased the honey a little to give the  dressing more sweetness.  Here is my adaptation:

Vegetable Bounty Quinoa Salad

adapted from Bob’s Red Mill Tri-Color Quinoa Package

Serves 6

Dressing:

  • 1 Tbsp apple cider vinegar
  • 3-4 Tbsp honey
  • 1/2 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp fish sauce (or soy sauce)
  • 1 1/2 tsp toasted dark sesame oil
  • 1 1/2 tsp salt
  • 2 pinches black pepper

Salad:

  • 2 – 3 cups cooked and cooled quinoa
  • 1 (14 oz) can white beans (or kidney beans etc)
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups diced seeded cucumber
  • 1/2 red bell pepper, seeded and diced
  • 1 large avocado, diced
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro

Instructions:

Prepare the quinoa according to package directions and cool.

Prepare the dressing, coming the dressing ingredients in a bowl and whisk to combine.  Adjust the honey to your personal preference.

Combine the salad ingredients and pour the dressing over the salad.  Serve cold or at room temperature.

Printable Recipe