Quinoa Vegetable Salad


  • 4 c. cooked Inca red quinoa
  • 1 1/2 c. zucchini, diced
  • 1 1/2 c. yellow squash, diced
  • 1 1/2 c. tomatoes, diced
  • 1 1/2 c. red and yellow sweet peppers, slivered
  • 1 large avocado, chopped
  • 1/2 c. fresh basil, chopped


  • 3/4 c. fresh lemon juice
  • 4 Tbsp. extra virgin olive oil
  • salt to taste


  1. In a medium bowl, combine all salad ingredients and toss. Add snipped fresh basil leaves.
  2. Combine fresh lemon juice and olive oil in a shaker and shake until well mixed. Pour over salad and toss.
  3. Refrigerate until ready to serve.

* This is nice served in fresh pepper halves.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Italian Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.