Quinoa Veggie Salad

This healthy and hearty salad is the perfect "on the go" lunch or snack to take with you to work, a picnic in the park or have at home in the middle of chaos with your kids!  I like to make a double batch of this so I can grab a quick healthy bite any time of the week. It's even tastier after it marinates in the dressing for a few days!




Ingredients
2 cups water
1 cup quinoa
1/4 cup red bell pepper diced
1/4 cup yellow bell pepper diced
1/4 cup shredded or chopped carrots
1/4 cup cucumber seeded and diced
1/4 cup red onion diced
1/4 cup black olives drained and chopped
2 tbsp almond slivers
2 tbsp dried cranberries
1/2 cup chopped kale

Dressing
3 tbsp EVOO
juice of 1 lime
2 tsp dijon mustard
1 clove of garlic minced
2 tbsp fresh cilantro chopped.
salt and pepper to taste

In a large pot bring the water to a boil and add the quinoa.  Once it returns to a boil, turn the heat down to simmer and cover with a lid.  Let it cook for 10-12 minutes and then fluff with a fork.  Let the cooked quinoa cool while prepping the veggies.  Dice all the veggies to bite size and add to a large bowl.  Add the cranberries, olives, almonds and the cooled quinoa.  In a separate small bowl whisk the mustard, garlic, lime juice and cilantro until smooth.  Add the EVOO, whisk all together, add to the salad and enjoy or refrigerate until ready to eat!

From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!