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Vegan • Gluten free • Serves 4


1/4 cup Baby bella mushrooms, whole
1 tbsp Herb, fresh
1 Lemon, Zest and juice of
1/2 Red onion

Pasta & Grains

1 cup Quinoa

Baking & Spices

1/2 Pepper, yellow or orange
1/2 Red pepper
1 Salt and pepper

Oils & Vinegars

3 tbsp Olive oil

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Quinoa Vegetable Salad with Lemon-Basil Dressing {For the dressing} 2 Tbsp. olive oil 2 Tbsp. fresh lemon juice 1 1/2 tsp. basil (or fresh if you have it)

  • Jacci C

    other ingredients: 1 cup uncooked quinoa 15 oz. can garbanzo beans, rinsed and drained 3 roma tomatoes 1 orange bell pepper 1 1/2 cups corn (I used frozen, thawed) 4 green onions

  • Jacci C

    Directions Rinse quinoa, and cook according to package directions. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside. Slice green onions, dice roma tomatoes and bell pepper. When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl. Pour dressing over top and mix well to combine. Can eat immediately or chill before serving.

Summer Vegetable Quinoa Salad 1 cup quinoa, uncooked 2 zucchini, quartered 2 bell peppers (red, yellow, orange), chopped small 1 cup cherry tomatoes – red/orange, halved 2 green onions, thinly sliced 1/2 cup (3.8 oz.) black olives, sliced 4 Tbsp olive oil 1 tsp garlic powder salt + pepper Optional – add baked tofu or chicken for protein