Quinoa and Vegetable Salad

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 4
Difficulty: Easy


  • ¾ cup quinoa 
  • 1 cup green beans, trimmed 
  • 1 cup broccoli florets 
  • ½ cup carrot, sliced 
  • 1 can (15 oz.) navy beans, rinsed and drained 
  • ½ cup cooked beets, sliced 
  • 2 Tbsp. fresh chives, chopped 
  • 2 Tbsp. fresh dill, chopped 
  • 2 Tbsp. lemon juice 
  • 1 tsp. Dijon mustard 
  • 2 cloves garlic, minced 
  • ½ tsp. salt 
  • ½ tsp. pepper 
  • ¼ tsp. paprika 
  • ½ cup Kroger® Extra Virgin Olive Oil 

Nutrient Analysis

Calories from Fat260
Total Fat29g (45% DV)
Saturated Fat4g (20% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium750mg (31% DV)
Carbohydrates42g (14% DV),
Dietary Fiber10g (40% DV)
Vitamin A70%
Vitamin C45%


  1. Prepare the quinoa according to package instructions, then set aside. 
  2. Meanwhile, bring a large pot of water to a boil, then add the green beans. Cook for 1-2 minutes, until just bright green. Remove from water and place in a bowl of ice water. Pat dry and cut into 1”-2” pieces. 
  3. Using the same pot of water, add the broccoli florets and cook for 1-2 minutes, then place in the bowl of ice water. Remove and pat dry. 
  4. In a large bowl, combine the cooked quinoa, blanched vegetables, carrots, beans, beets, chives, and dill.  
  5. In a small bowl, whisk together the lemon juice, mustard, garlic, salt, pepper, paprika, and olive oil.  
  6. Toss the dressing over the quinoa and vegetable salad. Toss to combine and serve. 
  7. Refrigerate leftovers. 

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