Quinoa Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/05/Quinoa.jpg)
Ingredients:
- 1 cup quinoa (dry)
- 2 cups water or low-sodium vegetable broth
- 2 large carrots, peeled and diced
- 3 large celery stalks, diced
- 1 large red bell pepper, seeded and diced
- 3 green onions, sliced
- 3 tablespoons minced parsley
- 1/2 cup rice vinegar
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
Directions:
1. Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
2. Bring the water or broth and quinoa to a boil in a 2-3 quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
3. Meanwhile, combine all the vegetables in a salad bowl.
4. In a small bowl, mix together the dressing ingredients. Add to the vegetables.
5. Add quinoa and stir gently to combine.
Refrigerate leftovers within 2 hours.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
15 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 cups
![](https://eatgathergo.org/wp-content/uploads/2021/05/Label_Quinoa-Salad.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).