Quinoa Salad with Roasted Red Pepper Vinaigrette
Ingredients
4 cups
cooked and cooled quinoa, cooked in chicken or vegetable stock
1 cup
thinly sliced celery, including leaves
1 cup
finely chopped red, yellow and/or orange bell peppers
½ cup
finely chopped green onion
- zest of 1 lemon
2 tbsp.
finely chopped fresh Italian parsley
Directions
- In a large mixing bowl, toss together all ingredients except dressing.
- Pour vinaigrette over salad, using just enough to coat thoroughly (save any extra dressing in the refrigerator for up to 2 days).
- Serve immediately or store for up to 2 days in the refrigerator. Try it served alongside our recipe for Grilled Shrimp with Dipping Sauces.
Nutrition Note:
- This recipe is a good source of bone-building vitamins A, C and K and magnesium.
