Quinoa and Veggie Salad
This is one of top go-to recipes when life is busy: it’s quick, it’s delicious and it makes great leftovers.
Because healthy cooking is terrific, but not at the expense of taking up all your free time... you know what I mean?
I made this dish last night and I was reminded not only of it’s deliciousness, but how it makes a meal come together in less than 30 minutes.
This is a great recipe to add in any extra veggies of your choice! I switch up the vegetables all the time. Sometimes I use kale in here, cherry tomatoes, mushrooms, or roasted butternut squash.
Give this recipe a try this week and see what you think.
Quinoa + Veggie Salad
Ingredients for Salad:
2 cups cooked organic quinoa
6 oz baked organic tofu
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup broccoli, steamed
6 cups of leafy greens (I love kale or arugula)
Ingredients for Dressing:
4 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 Tablespoon dijon mustard
Sea salt and pepper to taste
Instructions:
Combine all the ingredients in a bowl and toss with dressing to serve.