italian quinoa salad
NuStart · Recipes · Salads
Italian Quinoa Salad
Stovetop · ~25 min · Serves 5 · about 1½ cups each
Ingredients
- Salad: 1 Tbsp olive oil
- Salad: 1 Tbsp Penney’s Little Italy blend
- Salad: 1 cup chopped bell peppers (red and/or green)
- Salad: 1 cup chopped zucchini
- Salad: 1 cup cherry tomatoes, halved
- Salad: ¼ cup chopped fresh basil (or 4 tsp dried)
- Salad: 2 cups cooked quinoa
- Salad: fresh mozzarella, for topping
- Dressing: ½ cup fresh lemon juice (~2 lemons)
- Dressing: 3 Tbsp olive oil
- Dressing: 1½ Tbsp honey
- Dressing: 2 cloves garlic, minced
- Dressing: ½ tsp salt
- Dressing: pepper to taste
Directions
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- In a medium saucepan, sauté the peppers and zucchini in oil until softened.
- Add the tomatoes, Italian seasoning, and basil; cook about 2 minutes more.
- Shake the dressing ingredients together in a mason jar.
- Add the quinoa and desired amount of vinaigrette to the pan; stir to combine.
- Serve warm, topped with mozzarella.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Italian quinoa salad with lemon-garlic vinaigrette
Produce
Dairy & eggs
Pantry & dry goods
Check your pantry
Penney’s Little Italy (Fresco Spice Blends): oregano, garlic, basil, unrefined sea salt, red pepper flake. Check the label if you’re avoiding something specific. To mix a similar blend, about 1 Tbsp: 1½ tsp dried oregano, 1 tsp dried basil, ½ tsp garlic powder, and ¼ tsp red pepper flake. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation. The fresh mozzarella topping adds about 80 mg a serving for each ounce used.