My recipes are always kinda “a little of this, a little of that”, so take that into consideration when it comes to how much veggies to use. I promise, you’re not going to pack this too full. It’s tasty no matter how many veggies you add.
Quinoa Citrus Salad
- 1 c. quinoa (before cooking), cooked
- 1 sweet potato, diced
- A few stalks of asparagus, diced
- 1/4 to 1/2 of a red or orange bell pepper, diced
- Handful of kale, chopped
- Sugar snap peas, diced (optional)
- Roasted pumpkin seeds (optional)
- Garlic salt
- Onion powder
- Olive oil (just a drizzle’s-worth)
- 1/4 c. olive oil
- 1/4 c. red wine vinegar
- 1/4 c. orange juice
- Splash of lime juice
- Salt, to taste
- Onion powder, to taste
- Garlic salt, to taste
- Dry mustard, to taste (optional)
1.) Cook 1c. quinoa (dry) according to package and preheat oven to 350 degrees farenheit
2.) Dice veggies. Place sweet potatoes and asparagus on greased cookie sheet, drizzle with olive oil, sprinkle some garlic salt/onion powder and bake for 20 minutes or until a bit tender. Put all other raw veggies aside.
3.) Mix cooked quinoa, all veggies and pumpkin seeds in a bowl. Place in refrigerator to cool.
4.) For dressing, combine all ingredients in a dressing shaker. Pour over quinoa salad once fairly cool. The salad is definitely better once it’s had to marinate for a few hours or overnight.
And that’s kinda it. Feel free to experiment with other veggies (I hate onions, so you’ll never see them in my recipes) and taste test your dressing until you get the spices right.