This salad is many things … tasty, colourful, healthy and filling! It can be eaten as a side or jazzed up to be eaten as a main course. The original recipe comes from a newspaper clipping my mom gave to me; however, I am not sure which newspaper since the title was cut off. I did make some changes to this recipe to better suit my tastebuds, so here is my version of this delicious quinoa salad!
To start, combine the quinoa and low-sodium chicken broth in a sauce pan and bring to a boil. Cover and reduce to a simmer and cook until the quinoa is cooked (~10-15 minutes). At the same time, cook the edamame according to the directions. If possible purchase the edamame beans that are already out of the shells to save yourself some time. Both of these need to be cooked beforehand so that they can cool off a bit before you add them into the salad.
While the quinoa and edamame are cooking, chop up all the veggies (peppers, onions, tomatoes, zucchini) into bite sized pieces and place into a large bowl.
Add the edamame once it has cooled and the bocconcini cheese. Mix this around.
Once the quinoa has cooled, add this to the bowl of veggies and mix.
In a separate small bowl combine the olive oil, balsamic vinegar, mustard, dried oregano, garlic, salt and pepper. Pour this over the quinoa and veggies and mix thoroughly.
Cover up the salad and let it sit in the fridge for at least an hour before serving.
This salad can last up to a week in the fridge but it does not last that long in this house! My boyfriend loves it and so do I. You can easily add chicken or other vegetables into this salad if you like but it is quite filling on its own. Here is the recipe!
Quinoa Veggie Salad
3/4 cup quinoa
1 1/2 cups low – sodium chicken broth
1 small diced zucchini
1/3 red onion
1/2 orange pepper
1/2 yellow pepper
~20 grape tomatoes cut in half
1/2 cup edamame beans (out of shell)
~20 mini bocconcini cheeses cut in half
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tbsp mustard (any kind)
2 cloves fresh minced garlic
salt and pepper to taste
Hope you enjoy this recipe!