{Photographed by With Style and Grace}

True: This salad (sans lettuce) is a staple in our family.

True: My dad and I have eaten the entire batch in < 3 days.

True: I’ve packed this in a to-go container, placed it in my handbag and eaten on the plane.

My mom, the rockstar that she is created this dish {exactly} a year ago and it has continued to be a family favorite. Thank you, mom! For those who are gluten-free, add this to your “I can eat” list. It’s my GF staple. With all the health benefits, which you can read (or skim through) here, you’ll be sold.

I like this dish as is or sometimes I’ll add protein or veggies to make it a heartier meal. For extra protein, add black beans or chicken. For vegetarians, combine roasted vegetables (broccoli, cauliflower, etc.) &/or add to a bed of greens. Trust me, it’ll  be a favorite in no time.

Healthy. Gluten-free. Dairy-free. Delicious AND EASY!

Quinoa and vegetable Salad

Ingredients

1 cup quinoa, uncooked

2 zucchini, quartered

3 bell peppers (red, yellow, orange), bite size

1 cup cherry tomatoes, halved

1/2 cup  (3.8 oz.) black (or green) olives, sliced

4 Tbsp olive oil

1 tsp garlic powder

salt + pepper

Directions

Following the directions, cook the quinoa accordingly. Transfer cooked quinoa to a large glass bowl.

Add cut, sliced and diced ingredients to the quinoa. Add olive oil, garlic powder, and salt + pepper. Mix together and set aside, allowing all the ingredients to soak up the flavor.

For the taste test – if it’s too dry, add more olive oil. If you’re like me & like salty things, you’ll want to add more salt. Enjoy!

Did you know you could buy this at Costco?!

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