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Quinoa Veggie Salad


Quinoa Veggie Salad


Lisa @ Onceamonthmeals.com


  • 1 Tablespoons olive oil #1
  • 0.75 cups red onion, diced
  • 2 teaspoons garlic, minced
  • 2 cups cooked red quinoa
  • 1 cups mango, diced
  • 0.5 teaspoons sea salt
  • 3 Tablespoons thyme
  • 2 cups zucchini, diced
  • 0.75 green pepper, diced
  • 0.75 red pepper, diced
  • 0.75 cups grape tomatoes, halved
  • 15 ounces Great Northern Beans, rinsed and drained
  • 0.25 cups olive oil #2
  • 3 Tablespoons lemon juice
  • 0.5 Tablespoons dijon mustard
  • 0.25 teaspoons pepper


In a skillet over medium, heat olive oil #1. Add onions and garlic and sautee until onions are translucent. Transfer to large mixing bowl. In the large bowl, combine quinoa, mango, sea salt, thyme, zucchini, green pepper, red pepper, grape tomatoes and Great Northern Beans. In a small bowl, whisk together olive oil #2, lemon juice, dijon mustard and pepper. Pour dressing over quinoa salad, stirring until completely coated.

Freezing Directions:

Prepare per above directions. Divide into quart freezer bags. Label and freeze. TO SERVE: Thaw. Serve cold.

Servings:  4

**conversion chart image provided by Erik Spiekermann

3 Responses to “Quinoa Veggie Salad”

  1. Logan says:

    Is this recipe calling for fresh thyme?

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