Quinoa Salad with Vegetables and Balsamic Vinegar


I had a basic recipe in mind for tonight’s dinner: Quinoa with green beans.  As I started planning it out, I kept finding more ingredients in the fridge that I wanted to add!  So it became a busy vegetable dish, with lots of protein and a really tasty, light flavour.  This quinoa dish is great served hot, or keep it in the fridge and have a cold quinoa salad with some balsamic vinegar drizzled on top for an even tastier dish!





*This brand of vegetable broth is gluten free, low in sodium, and really tasty

1/2 medium white onion, diced
1 tbsp coconut oil
1 tbsp garlic
1 tbsp medium curry powder
1 tbsp rosemary
1 tbsp chives
1 cup quinoa
2 cups vegetable broth
1 red pepper, sliced or diced
1 cup chickpeas
3 leaves kale in small strips
1 1/2 cup green beans
optional: 1/4 cup dried apricot, diced


1. Add the diced onion and garlic to a large, heated fry pan and fry the onion until slightly golden and fragrant

2. Pour broth over onions and wait for it to boil

3. Add quinoa, red peppers, rosemary and chives and cook covered for 15 minutes

4. Meanwhile, boil water in a medium sauce pan and add the beans to cook for 5 minutes, or until slightly softened

5.  When the quinoa is cooked, add chickpeas, beans, kale and curry powder.  Cover and steam the kale for 2 minutes

6. Uncover and cook until the excess liquid is gone, add apricot

7. Serve hot or cold with a squirt of lemon juice and/or balsamic vinegar

Serves 4-6


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