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quinoa veggie salad

Super Easy Crisp Spring Quinoa Veggie Salad

You will fall in love with this light & crunchy quinoa salad. Loaded with vegetables it makes the perfect meal or side to another dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Liquid Measuring Cup
  • 1 Large Mixing Bowl
  • 1 Serving Bowl
  • 1 Strainer
  • 1 Whisk or Fork
  • 1 Mixing Spoon

Ingredients
  

Salad

  • 1 ¼ Cup Quinoa
  • 1 Can Chickpeas
  • 1 Medium Cucumber
  • 1 Beefsteak Tomato
  • 1 Yellow Bell Pepper
  • ¼ Cup Raw Unsalted Pumpkin Seeds
  • ¼ Cup Raw Unsalted Sunflower Seeds
  • ½ Cup Goat Cheese

Dressing

  • ½ Cup Olive Oil Extra Virgin
  • ¼ Cup White Wine Vinegar
  • 3 Tbsp Lemon juice fresh or concentrated
  • 2 Tbsp Honey Organic
  • 1 Tbsp Dijon Mustard
  • ½ Tsp Sea Salt
  • ½ Tsp Black Pepper
  • ½ Tsp Garlic Powder
  • ½ Tsp Oregano Leaves

Instructions
 

  • Bring 2 cups of water to a boil in a saucepan
  • Add 1 1/4 cups quinoa to the boiling water. Reduce heat to a simmer and let simmer for 15 minutes.
  • Once the quinoa is fully cooked and the water has evaporated, pour the quinoa into a glass bowl and allow to cool.
  • Next, strain & rinse the chickpeas if you’re using canned chickpeas. If you’re using dried, make sure they have been soaking in water for at least 6 hours prior. Set the chickpeas aside.
  • Wash the cucumber, bell pepper, tomato, and kale to remove and dirt and debris.
  • Tear the kale leaves away from the stems.
  • Chop the kale leaves into smaller bite-sized pieces and add to a mixing bowl.
  • Add a drizzle of olive oil and a sprinkle of salt to the kale leaves and massage for 2-3 minutes. This will soften the leaves.
  • Cut the cucumber, tomato, and bell pepper into bite-sized pieces. Add them to the bowl of kale.
  • Add the chickpeas to the bowl of vegetables.
  • Add the fully cooled quinoa to the mixing bowl.
  • Next, put in the pumkpin and sunflower seeds, and mix everything.
  • For the dressing, take the glass measuring cup and add ½ cup olive oil, ¼ cup white wine vinegar, 3 tablespoons lemon juice, 2 tablespoons honey, and 1 tablespoon Dijon mustard.
  • Add ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp oregano leaves.
  • Whisk or use a fork to blend the dressing together.
  • Pour the dressing over the salad and combine.
  • Sprinkle the crumbled goat cheese on top, and enjoy!