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Italian Quinoa Salad
$9.15 recipe/$2.29 serving
Italian quinoa salad is the perfect healthy lunch or dinner recipe! This cold salad is perfect for summer cookouts or meal prep lunches all week! This simple recipe is naturally vegan, gluten free, dairy free and so easy to make!
Cook 1 cup of dry quinoa with 1.5 cups water in the Instant Pot, or with 2 cups of water on the stove until quinoa is fully cooked and fluffy (takes about 15 minutes total).
While quinoa is cooking, chop the broccoli florets into small bite size pieces.
Preheat a large skillet over medium heat. Spray with non-stick spray and add broccoli florets. Cook 3-4 minutes, stirring occasionally. Add 2-3 tbsp. water to the broccoli and stir well, cooking 2-3 minutes more. Turn off heat.
Chop the rest of the veggies while the quinoa cools.
Make the Italian dressing by combining all the ingredients in a blender.
Add the quinoa, veggies and dressing to a large bowl. Stir well. Serve immediately or store in fridge up to 4 days.
Stove top: Add quinoa and water to a large sauce pan. Turn on high heat and cover. When water starts to boil, turn down to low and cook 10 minutes covered.
Storage: Store in the fridge up to 4 days. Make ahead tips: Make the quinoa, chop the veggies, cook the broccoli and make the Italian dressing up to 2 days ahead of time to save time. To make a more substantial meal, add your favorite protein.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
334
Fat
17
g
Carbohydrates
38
g
Fiber
7
g
Sugar
4
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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