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Very Vegetable Quinoa Salad

Very Vegetable Quinoa Salad

  • 2 cups cooked and cooled quinoa

  • 1 1/2 cups cooked beans (black, red, white and chickpeas all work well)

  • 1/2 orange or red bell pepper, diced

  • 1/2 yellow bell pepper, diced

  • 1/2 zucchini (about 1 cup)

  • 1 cup cherry tomatoes, halved (about 1/2 pint)

  • 1/3 cup red onion, diced

  • 1/3 cup feta cheese, crumbled

  • 1/3 cup kalamata olives, halved

  • Fresh minced herbs, if desired


  • 1/2 cup Extra Virgin Olive Oil

  • 2 minced garlic cloves, optional

  • 1 tsp. organic dijon mustard

  • 1/4 cup red wine vinegar

1. Mix salad ingredients in a large bowl.

2. Combine dressing ingredients and pour over salad. You won't need all of the dressing, just use enough to coat the salad. Save the remaining dressing in the fridge for another salad, or to marinate fresh vegetables.

3. Season with additional salt and pepper, if desired.

4. Store in fridge until serving.


If you're not familiar with RealTaste seasonings, it's my line of organic seasonings with no unnatural fillers, or chemicals-- just beautiful real, dried food. Each seasoning blend can be used for a wide variety of things. My goal was to create versatile blends that would make healthy food preparation faster, easier, tastier and more economical by eliminating the need to buy a bunch of spices and seasonings. Amore can be used to make salad dressings, season meat, seafood, vegetables, soup and as a basic seasoning salt.

Cucumber can be substituted for zucchini, but the salad will not store as long in the fridge.

I find the salad absorbs the dressing as it sits in the fridge, so I like to add additional dressing to freshen it up the next day or so.

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