How to Make Delicious Vegetable quinoa salad

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Quinoa is an incredible canvas to display all of the brilliantly colored and vibrant veggies of summer! This warm Balsamic Roasted Vegetable and Quinoa Salad is a perfect side dish for a weeknight dinner or could even make a beautiful addition to a special occasion meal. It pairs ever so nicely with chicken, beef, pork, and fish or because of it's heartiness, and it can be served as a satisfying plant-based meal. You can have Vegetable quinoa salad using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetable quinoa salad

1. Prepare 8 oz of quinoa grain.
2. You need 1 of small summer squash - 3 oz small diced.
3. You need 5 oz of can black beans rinsed good.
4. It's 1 of diced tomato.
5. Prepare 1/2 of of cucumber diced.
6. You need 1/2 of finely diced green onion and cilantro-.
7. It's of Lemon juice from 1 lemon.

Quinoa Vegetable Salad is quick to make and can be eaten right away or refrigerated and enjoyed later. Cook the quinoa following pack instructions, then drain really well and set aside. Bring water and quinoa to the boil in a saucepan. Crisp greens and bright parsley add much-needed freshness to leftover roasted vegetables, and quinoa as a grain base makes this a filling, protein-packed meal that can stand alone.

Vegetable quinoa salad instructions

1. Cook quinoa (8 oz,of quinoa to 16 oz,of,liquids) low, sodium vegetable broth or low sodium chicken broth) follow package Direction..
2. Add diced summer squash with cooking grain..
3. Let, quinoa cool.place in refrigerator..
4. When cool , fluff grain and add black beans and add cucumber and diced tomato and cilantro.
5. And green onion for garnish and squeezed lemon juice.

Throw in roasted veggies of any kind: Carrots, parsnips, and winter squashes are all good fits. Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Remove lid, fluff the quinoa with a fork and set aside.