This Italian Quinoa Salad is simply my favorite way to eat quinoa ever, especially with this Lemon Garlic Vinaigrette. Seriously, grab a fork and dig in.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4-6
Calories 490kcal
Author Sandra
Ingredients
1 1/2cupsuncooked quinoa
3cupswater
1/4cupfresh basilcoarsely chopped
3cupsfresh arugularoughly chopped
1cupzucchiniquartered and sliced
1cupfresh or roasted tomatoeschopped
8ouncesmozzarella al frescadrained
1tablespoonItalian or Tuscan seasoning
Pinchsalt
Sweet Lemon Garlic Vinaigrette
1/2cupfresh lemon juice
2-3tablespoonsolive oil
1 1/2tablespoonshoney
2garlic clovesminced
1/2teaspoonsalt
pepper to taste
Instructions
Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic, and salt in a small mason jar or bowl. Set in the fridge to chill until ready to serve.
Prepare quinoa according to package directions.
Once quinoa is cooked, set in the fridge and chill until completely cooled. Meanwhile prepare arugula, tomatoes, basil, and zucchini, chopping as directed.
Once the quinoa has cooled, add to serving bowl, add arugula, basil, zuchinni, and tomatoes; gently toss to combine.
Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese with the seasoning to the salad.
Add chilled dressing to the salad and gently toss.
Serve immediately or set in the fridge until ready to serve, up to 1 hour before.