Quinoa Veggie Salad- Lunch Version

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Quinoa Veggie Salad- Lunch Version

Lisa
The Cook
4 Servings
15 Ingredients
3 Comments
4 Servings
15 Ingredients
3 Comments

Ingredients

  • 2 cups 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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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?

  1. In a large bowl, combine quinoa, mango, red onion, garlic, sea salt, thyme, zucchini, green pepper, red pepper, grape tomatoes and beans.
  2. In a small bowl, whisk together olive oil, lemon juice, dijon mustard and pepper. Pour dressing over quinoa salad, stirring until completely coated.
  3. Divide between indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve cold.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine quinoa, mango, red onion, garlic, sea salt, thyme, zucchini, green pepper, red pepper, grape tomatoes and beans.
  2. 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

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