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Quinoa Salad Recipe

This scrumptious quinoa salad is packed with essential vitamins and minerals your body will love you for.
Prep Time15 mins
Refrigerate30 mins
Total Time45 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: dairy-free, Gluten-Free, Vegetarian
Servings: 6 people
Calories: 195kcal
Author: Chef Nichole


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 2 garlic cloves minced
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano leaves
  • 1/2 cup red onion diced medium
  • 1 cup cauliflower florets small
  • 1 cup carrot peeled and diced medium
  • 1 cup zucchini diced medium
  • 1 cup yellow bell pepper diced medium
  • 1 cup cherry tomatoes halved
  • 2 cups quinoa cooked, cooled
  • 1 teaspoon lemon zest


  • In a blender, combine the oil, vinegar, mustard, honey, garlic, basil, thyme, and oregano. Blend on high speed until well combined.
  • In a large mixing bowl, combine all remaining ingredients and drizzle the oil and vinegar mixture on top. Toss well to coat all ingredients in the dressing. Cover and refrigerate for at least 30 minutes or until ready to serve. Toss again before serving and enjoy!


Serving: 1cup | Calories: 195kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 46mg | Fiber: 4g | Sugar: 6g |
SmartPoints (Freestyle): 7