This easy weeknight side dish is a healthy, delicious way to celebrate springtime!
Cook the quinoa according to package directions. Cool the quinoa slightly after cooking and add 2 cups a mixing bowl followed by the veggies.
In a separate bowl, whisk together the Simply Sunflower Oil, red wine vinegar, chopped garlic, lime juice and salt to emulsify the vinaigrette. Add to the bowl of quinoa and vegetables and stir to combine. Serve at room temperature.
TIP: Use up your veggies from the fridge by adding just about any veggie combination to this springtime salad!