Quinoa Salad with Garlic Dijon Vinaigrette

27 30 612
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 5
Quinoa Salad with Garlic Dijon Vinaigrette
Health Highlights
Hearty quinoa salad incorporates raw carrot, zucchini, and yellow bell pepper for a satisfying crunch & homemade Garlic-Dijon vinaigrette for a tangy punch.


1 cup Quinoa, uncooked
1 1/2 cup chopped Yellow bell pepper (1 large)
1 cup grated Carrots (julienned & peeled)
1 1/2 cup chopped Zucchini (1 medium)
1 cup Kale ((or baby spinach) finely chopped)
1 can(s) (15oz) Pinto beans, canned (drained and rinsed)
1/3 cup Pumpkin seeds (pepitas) ((or pepita seeds))
1/3 cup hulled Sunflower seeds
1 pinch Sea salt, fine (or to taste)
1 dash Black pepper (freshly ground)
1 dash Garlic powder (or to taste)
1 avocado(s) Avocado (1 large)
1 clove(s) Garlic
1/4 cup Apple cider vinegar
1/4 cup Grape seed oil
2 tsp Lemon juice
2 tsp Dijon mustard
1 dash Celtic sea salt (to taste)
1 dash Black pepper (to taste)
1 1/2 tsp Maple syrup, pure (up to 3 tsp)
1/4 cup Apple cider vinegar
1 clove(s) Garlic (1 small)
1/4 cup Grape seed oil (( or other light tasting oil))
2 tsp Dijon mustard
2 tsp Lemon juice (fresh)
1 pinch Salt and pepper (to taste)
1 1/2 tsp Maple syrup, pure (up to 3 tsp)


1.  For the vinaigrette:  Add the garlic clove, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, sea salt, pepper, and maple syrup into a small food processor or blender and process (or blend) until smooth.  Adjust to taste, if desired.  Set aside.

2.  For the quinoa salad:  In a medium pot, add the quinoa along with 1 1/2 cups of water.  Increase heat to high, and bring to a low boil.  Immediately reduce the heat to low-medium, and cover with a tight-fitting lid.  cook, uncovered, for 12 to 15 minutes, until all of the water is absorbed.  Remove from heat, stir, and cover with the lid again.  Let "steam" for a few more minutes and then remove the lid to cool.

3.  Meanwhile, prepare the veggies.  Roughly chop the julienned carrot and zucchini into 1-to2pinch pieces.  Place into a large bowl along with the bell pepper, kale (or spinach), beans, and seeds.

4.  Stir a few tablespoons of vinaigrette and a pinch of salt into the cooked quinoa until evenly distributed.  Add the quinoa into the large bowl with the other ingredients.  Toss to combine.  Taste, and season with more salt, as well as a generous amount of pepper and garlic powder, adding a little bit at a time.

5.  Spoon the salad into bowls, and top with sliced avocado and more Garlic-Dijon Vinaigrette.  Leftovers will keep in an airtight container in the fridge for a few days.  The dressing should keep in an airtight container in the fridge for up to 1 week.  


This recipe is from Oh She Glows

Nutrition Facts

Per Portion

Calories 612
Calories from fat 339
Calories from saturated fat 34
Total Fat 38 g
Saturated Fat 3.8 g
Trans Fat 0 g
Polyunsaturated Fat 19.8 g
Monounsaturated Fat 12.6 g
Cholesterol 0
Sodium 389 mg
Potassium 1166 mg
Total Carbohydrate 59 g
Dietary Fiber 14.3 g
Sugars 6.6 g
Protein 16.9 g

Dietary servings

Per Portion

Grain 1.7
Meat Alternative 1.0
Vegetables 2.8

Energy sources