Confetti Quinoa Salad
Prep time
Cook time
Total time
Author: Georgia Pecan Commission
Serves: 4 to 6 servings
Ingredients
- 2 teaspoons olive oil
- ½ cup diced carrots
- ½ cup diced zucchini
- ½ cup diced yellow squash
- 1 garlic clove, minced
- 2 cups cooked quinoa (prepared to package directions)
- ¼ teaspoon finely chopped rosemary leaves
- ¼ cup toasted pecan halves, chopped
- Freshly ground black pepper, to taste
- Sea salt, to taste
- 2 tablespoons toasted pecan halves, for garnish
Instructions
- Heat the oil in large skillet.
- Add the carrot, zucchini, yellow squash, and garlic, and cook until crisp tender.
- Fold in the cooked quinoa, rosemary, and chopped pecans.
- Season the quinoa with pepper and salt, to taste.
- Present quinoa on a large platter and garnish with additional toasted pecans.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/confetti-quinoa-salad