Brunch · make ahead · Recipes · Salads · Side Dishes · Vegetarian

Balsamic Quinoa Salad

  • 2 cups white quinoa
    ¾ cup jicama
    ¼ cup raw broccoli
    ¾ cup raw carrots
    ¼ cup sweet bell pepper
    ¼ cup chopped raw mushrooms
    2 Tbsp oregano
    1 Tbsp marjoram
    1 Tbsp mint
    1 cup balsamic vinegar (some people may like a stronger taste – feel free to add more)
    1 Tbsp lime olive oil (or other flavored oil of your choice)
    Cracked black pepper, to taste

Cook the quinoa per package instructions. Mine were 1 cup of quinoa to 2 cups of water.

While that is cooking, chop the veggies into small chunks & set aside. Roll the fresh herbs together in a long tube, like a cigar, and slice them. You want them to be chopped very fine.

In a measuring cup, combine oil, vinegar & cracked black pepper.

In a large bowl, alternate the chopped vegetables & quinoa, stirring to mix them thoroughly. Pour the vinegar mixture over it all and stir.

Seal & place into the refrigerator for at least 24 hours to give the flavors time to meld.

When you are ready to serve, you can add any of the following:

  • ¾ cup crumbled feta
    ½ cup cubed cheddar
    ½ cup cubed Monterey Jack cheese
    ¾ cup chopped mozzarella
    ¾ cup chopped hard-boiled egg
    1 cup chopped cucumber

I don’t generally store cheese in dishes, as it has a tendency to make the whole thing go bad sooner.

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