quinoa vegetable salad - The Baking Fairy

I am so excited to share this recipe with you guys! This quinoa vegetable salad is super easy, fast, and healthy! It's totally vegan, gluten-free, clean-eating approved... like anything healthy you can think of, this probably qualifies. I originally wasn't gonna blog it because I was like, "This is just vegetables and quinoa, like whatever. Anyone can do it." Buuut, I tasted it and it was AMAZING! I am always so blown away when simple ingredients, simply prepared, yield something completely yummy and satisfying.

This salad is great, not only because it has a ton of raw veggies, but because it's a great make-ahead meal! I chopped and mixed everything after lunch, dressed it with some lemon juice, olive oil, salt, and vinegar, and just let it sit in the fridge until it was time to eat. This gave the flavors a chance to meld and intensify, and I thought it was so good! Not to mention, it was super super filling. I really wasn't expecting that! I served this chilled and topped with some simple grilled chicken, and I was honestly stuffed. I love when healthy food is delicious and doesn't leave you hungry for more!

Quinoa Vegetable Salad

Yields: 4 generous servings

1 cup quinoa, white or red

1 zucchini

1 can chickpeas

2 tomatoes

6-8 asparagus stalks

1 cup baby carrots

3 green onions

1 bell pepper

Juice of 1 lemon

Olive oil, salt, pepper, balsamic vinegar {optional}

In a small pot, bring about 2 ½ cups of water to a boil. Salt the water, and add the quinoa. Lower heat to a simmer, cover, and cook 20-25 minutes, until the quinoa absorbs almost all of the water. Set aside to cool.

Prepare a large bowl for the salad. Wash and dry all of your veggies, and rinse and drain the chickpeas. Dice the zucchini, tomatoes, and bell pepper; cut the asparagus into 1-inch pieces {after snapping off the woody ends}; and slice the baby carrots and green onions. If desired, steam the baby carrot pieces and asparagus pieces for about 10 minutes, until tender. I did this because I don't like raw asparagus, and I didn't want chunks of hard carrot in my salad! When all the veggies are ready, dump everything in your prepared bowl. Add the quinoa, and dress with the lemon juice, a generous drizzle of olive oil, and salt and pepper. Mix well and taste, adding more seasoning if needed. You may also add some balsamic vinegar, if you wish! Cover the bowl, and refrigerate for at least 1 hour or until ready to serve. Eat by itself or with some grilled chicken or shrimp. Enjoy!

This recipe is linked up at KitchenDreaming - New Year's Resolution Link Party.

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