Quinoa Vegetable Salad

I have a love, love relationship with Quinoa since trying it a year or so ago, I don't know what it is about it's hearty flavor but it goes with just about everything, from desserts to side dishes. Lately I've been loving it with soy sauce (San-J Tamari is my personal favorite), so I decided to take a stab at a recipe that was sent over from San-J, I added and removed a few things from the original and came up with something I could probably eat every.single.day.

And it's perfect for those last minute dinners, or your summer get togethers, with the right amount of crunch and color. 

Quinoa Vegetable Salad

1/4 C + 1 Tbsp Olive Oil - divided

1/3 C Red Onion, Diced

1 C Quinoa

2 Tbsp Grated Fresh Ginger - divided

1 Red Bell Pepper, diced

1 lb. Fresh Snap Peas

1 Carrot, Chopped

1 Tbsp. San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce

1 Tbsp. Golden Blossom Honey

1 Tsp. Black Pepper

Heat 1 tablespoon of olive oil in a medium sauce pan over medium high heat. Add the onion and cook until tender, about 3 minutes. 

Add the quinoa and cook, stirring, to toast, about 1 minute. Add 1 1/2 cups water and 1 tablespoon of ginger, bring to a boil. Cover pan, reduce heat and simmer covered 15 minutes or until all the liquid has been absorbed. Let cool completely.

Put quinoa in a serving bowl; add the bell pepper, peas, carrots. 

Whisk together the remaining 1/4 cup olive oil with the remaining tablespoon ginger, San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce, honey, and black pepper. 

Pour the dressing over the vegetables and quinoa, stir to coat and serve.

Enjoy!