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Veggie & Quinoa Salad

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Veggie & Quinoa Salad

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Course: Side Dish
Cuisine: American
Keyword: Veggie & Quinoa Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 293kcal


  • 1 cup quinoa, uncooked
  • 1 cup sun-dried tomatoes
  • 1 cup corn, frozen
  • 4 stalk green onion
  • 2 medium carrot
  • 3/4 cup black olives, canned
  • 1/2 cup feta cheese crumbles
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt
  • 1 tablespoon dill weed, fresh
  • 2 tablespoon mint, fresh


  • 3 tablespoon olive oil
  • 1/4 cup vinegar, balsamic


  • Cook quinoa to desired tenderness as directed on package (longer cooking times result in a softer texture). Cool completely.
  • Chop sun-dried tomatoes and thaw corn.
  • Chop onions and grate carrots; add to a large bowl along with sun-dried tomatoes, thawed corn, and remaining salad ingredients. Set aside.
  • Whisk together the olive oil and vinegar, then add to salad and toss to coat evenly.
  • Once quinoa has cooled, add to salad and toss once more (or leave the ingredients separate to be mixed when eaten). Serve at room temperature or chilled.
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Calories: 293kcal | Carbohydrates: 37g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 549mg | Fiber: 6g | Sugar: 10g

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