4 1/2cupsquinoaall golden or a blend with red quinoa
9cupswater
1mediumred oniondiced fine
2mediumred bell peppersdiced fine
1largeEnglish cucumber, unpeeleddiced fine
4stalkscelerydiced fine
2smallyellow squashdiced fine
215 oz cansgarbanzo beansrinsed and drained
1 - 2 bunchescilantro or parsleychopped fine
1 - 2cupsvinaigrette dressing of your choice
Instructions
Prepare the quinoa and cool. I've included a link in the post with an easy stove top method!
Prepare all of the vegetables. I do this a day ahead sometimes, then combine everything tpgether the next day.
In a very large bowl, add in the vegetables and then the quinoa. Gently fold to combine.
Add your dressing a little at a time until it has the consistency that you like. I don't care for a really "wet" salad so this method works great.
Taste for seasonings and chill!
This salad will hold for almost a week in the fridge!
Notes
As far as the dressing goes, I used a Good Seasons dressing shaker bottle and added lemon juice, Penzey's Sandwich Sprinkle seasoning, minced garlic and olive oil.Aldi's has some really nice bottled dressings but I didn't have any on hand so I used what I had!