It’s summer and everyone is asking me about my quinoa salad! A delicious recipe that you can add loads of veggies, fresh herbs and a tasty vinaigrette. Eat some straight out of the bowl for lunch and have some to enjoy the next day or two. The options are endless, so make it your own and enjoy the bounty of beautiful summer colors. Right now I’m adding fresh basil to almost everything. Let me know how it turns out.
quinoa vegetable salad with vinaigrette
quinoa - 1 cup dry
broccoli - roughly chopped into pieces - about 1 cup
carrots - peeled and sliced - about ½ cup
zucchini - cut into sliced halves
baby tomatoes - sliced in half
fresh herbs to add: fresh basil, cilantro or parsley, 1/4 cup chopped
optional: pine nuts, pumpkin seeds, pecans, walnuts
3 TBS lemon juice
1 TBS Dijon mustard
1 TBS minced shallot or red onion
1 tsp granulated garlic
1 tsp pink salt or good quality salt
1/2 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
Add one cup quinoa into a sauce pan with 2 cups water. Bring to a boil, stir, reduce heat, cover and cook for 15-18 minutes. Remove from heat, allow to sit covered for 5 minutes more. Uncover and fluff with a fork. Transfer to a large bowl.
Meanwhile, whisk together vinaigrette ingredients in order, then slowly add olive oil last while whisking until well blended.
Prepare vegetables, steam broccoli, chop carrots, slice zucchini, slice tomatoes, chop fresh herbs.
Stir vegetables into warm quinoa, drizzle vinaigrette over all and stir gently to combine. Add in any fresh herbs or nuts.
Enjoy healthy vegetable protein and summer love, Steph