It’s been a hot minute since I last shared a recipe, huh? Well, this one has been invented in many forms in our house over the past couple of months so I decided it was time to share the goodness.

It was first presented to me during a bachelorette weekend getaway & I couldn’t get home to reinvent it fast enough.

The bones of the recipe are this:

quinoa + diced vegetables + bottled salad dressing 

That’s all. But the different spins you can take are neverending.

Instructions for salad, as shown here, below!

Ingredients:

1.5 cups quinoa, cooked according to package instructions & cooled

2 bell peppers, any color, de-seeded & diced

1/4 cup diced red onion, more or less to taste

1/2cup Annie’s Tuscany Italian dressing

zest & juice of one lemon 

salt & pepper, to taste

Directions: 

Mix all ingredients. 

Add toppings of choice. 

Devour.

Variations:

Add roasted sweet potato chunks, toss with Honey Mustard vinaigrette.

Add any other vegetables- broccoli, cucumbers, tomatoes, etc. Add more dressing if you add more veggies!

Add peanuts & carrots, toss with Sesame Ginger vinaigrette.

Add jalapeños & cilantro, toss with Chile Lime vinaigrette.

The possibilities are endless and the results are bound to be delicious!

*This post is not at all sponsored by Annie’s, we just really love their products!