Quinoa Salad

(Veg, V, GF) • Serves 4

 
Qunioa Salad .jpg

Sharing with you a summer quinoa salad. This dish is full of fresh vegetables, lots of flavors, and is an absolute crowd-pleaser. It will be a guaranteed hit at any picnic, barbecue, or social gathering. Although the ingredients are listed below, I encourage you to get creative and use what you enjoy, what is seasonal, and what is available to you! The key to this recipe is to chop all your vegetables the same size and small enough to get a lot of flavor and texture in each bite.

Ingredients

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 long cucumber, cut into small, bite-size pieces

  • 1 cup cherry tomatoes, cut in half

  • ½ cup chopped dates or raisins

  • ¼ cup pine nuts

  • 3 scallions, thinly sliced

  • 1 bell pepper, chopped into small, bite-sized pieces

  • 1 cup parsley, chopped

    *For the dressing*

  • ½ cup good quality olive oil

  • Juice of 1 lemon

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • Freshly ground black pepper















Method

1. Bring quinoa and vegetable broth to a boil. Lower heat to a simmer and cover the pot. Allow to cook for 15 minutes or until water has mostly evaporated. Turn off the heat and let the quinoa sit covered for 5 minutes. Remove from heat and fluff with a fork. Allow to cool completely.

2. Add chopped vegetables, nuts, dates, herbs, and dressing to the quinoa. Stir, taste, and enjoy! Store this salad in the fridge for up to 5 days.