- 1&1/2 cups quinoa, rinsed well
- 1/4 cup red onion, diced
- 3 cups vegetable broth or water
- 3 scallions, thinly sliced
- 1 red pepper, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup parsley, chopped
- 1 cup frozen baby peas, thawed
- 1/2 cup Balsamic Vinaigrette Dressing (click here to see recipe)
This quinoa salad is a great option for lunch or dinner. Add quinoa to broth or water in medium saucepan. Stir, and bring to a boil. Reduce to simmer, and then cover and cook 15 minutes without stirring or until liquid is absorbed. Remove ingredients from saucepan, and place in bowl. Cool slightly, and toss with salad dressing and remaining ingredients. Add more dressing if desired, and adjust seasoning to taste. Any leftover veggie can be added for variety.
