Quinoa Veggie Salad - Lunch Version
4
Servings
15
Ingredients
3
Comments
4
Servings
15
Ingredients
3
Comments
Ingredients
- 2 cups rinse, drain, and cook Quinoa, Red
- 1 cup peel, pit, and dice Mango
- ¾ cups dice Onion, Red
- 2 teaspoons mince Garlic, Cloves
- ½ teaspoons Sea Salt
- ½ tablespoons Thyme, Dried
- 2 cups dice Zucchini
- ¾ cups dice Bell Pepper, Green
- ¾ cups dice Bell Pepper, Red
- ¾ cups halve Grape Tomatoes
- 1 ¾ cups drain and rinse Great Northern Beans, Canned
- ¼ cups Olive Oil
- 3 tablespoons juice Lemon
- ½ tablespoons Dijon Mustard
- ¼ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine quinoa, mango, red onion, garlic, sea salt, thyme, zucchini, green pepper, red pepper, grape tomatoes and beans.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine quinoa, mango, red onion, garlic, sea salt, thyme, zucchini, green pepper, red pepper, grape tomatoes and beans.
- In a small bowl, whisk together olive oil, lemon juice, dijon mustard and pepper. Pour dressing over quinoa salad, stirring until completely coated.
3 Comments
Join the discussionIs this recipe calling for fresh thyme?
Logan – you could use fresh thyme in this recipe, however we used dried thyme.
Thank you, 3 tablespoons seemed like a lot for a dried herb.