Chopped vegetable and quinoa salad

Gluten Free Low Sodium

This Mediterranean-style salad contains healthful fats, which promote heart health. 


1/4 cup extra-virgin olive oil
1 1/4 teaspoons spicy brown mustard
2 tablespoons red wine vinegar
1 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground basil
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced cucumbers
1 cup cherry tomato halves
1/2 cup chopped green bell pepper
1/4 cup minced red onion
1/2 cup goat cheese
1/4 cup chopped black olives
1/4 cup chopped green olives
2 tablespoons chopped fresh parsley
1/4 cup chopped walnuts
3 cups cooked quinoa, cooled


1. In a small jar, combine first 8 ingredients. Cover with a secure lid and shake until well-combined. 
2. In a large bowl, combine cucumber, tomato, bell pepper, onion, cheese, olives and parsley. Toss until well-combined. 
3. Just before serving, add walnuts to the salad. Shake dressing (made in step 1) and pour over the salad. Toss until well-coated. Portion 3/4 cup quinoa and 1 1/2 cups dressed salad in each of 4 serving bowls. Enjoy! 


Makes 4 servings 
Recipe contains: milk, tree nuts
Carb choices per serving: 2 1/2 

First Published: 12/31/2018
Last Reviewed: 12/19/2018

Chopped vegetable and quinoa salad
Make the dressing ahead of time and store it in the fridge for up to 1 week. Just remember to shake it up before serving!
chopped vegetable and quinoa salad