Summer Vegetable Quinoa Salad is full of nutritious veggies and then topped with a homemade lemon vinaigrette. It is a healthy dish to bring to potlucks or summer picnics!
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Quinoa is an incredible canvas to display all of the brilliantly colored and vibrant veggies of summer!
This Summer Vegetable Quinoa Salad is full of fresh veggies:
- Cherry Tomatoes
- Yellow Bell Pepper
- Cucumber
- Red Onion
Most of the time when we go to a potluck dinner or summer picnic, the majority of the dishes are not particularly healthy.
While this Summer Vegetable Quinoa Salad is super-good-for-you, it doesn’t taste like your ordinary healthy food.
What Makes this Summer Vegetable Quinoa Salad so special?
I have a secret tip for you today…
Have you ever tried cooking your quinoa in bone broth?! Talk about some extra nutrients and flavor!!
17 Simple Salad Dressings e-Book
An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!
If you have been keeping up with the site, you probably already know that I tore my ACL recently and had to have surgery.
But did you know that bone broth is an incredible source of nutrients and minerals that can aid in healing?
Yup!! This Summer Vegetable Quinoa Salad is not just healthy due to the number of veggies it has, but it is EXTRA awesome thanks to the chicken-flavored bone broth the quinoa gets cooked in.
Nutrients – check! Immune System Boost – check! Improving joint health – check!!
Where can you find bone broth?
One of my favorite brands of bone broth is Kettle & Fire. They make both their chicken and beef broths from organic vegetables and organically raised animals that have been grass fed. You can find Kettle & Fire’s bone broth by going to their website.
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Summer Vegetable Quinoa Salad
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Ingredients
Quinoa:
- 1 ½ c quinoa rinsed and drained
- 2 c container bone broth chicken flavored, or 2 cups water for vegan
- 1 c water
- ½ tsp salt
Lemon Vinaigrette:
- 3 Tbsp honey or maple syrup for vegan
- 2 Tbsp lemon juice fresh
- 2 Tbsp white wine vinegar
- ½ c extra virgin olive oil
- ¼ tsp salt
Quinoa Salad:
- 1 c bell pepper cut into bite-sized pieces
- 1 c cucumber cut into bite-sized pieces
- 1 c cherry tomatoes cut in half
- ½ c red onion finely chopped
Instructions
Quinoa:
- Place quinoa, bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.*
- Let quinoa come to room temperature before combining with remaining ingredients.
Lemon Vinaigrette:
- In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil and ¼ teaspoon salt.
- Process for 2-3 minutes, or until vinaigrette has thickened.
Quinoa Salad Assembly:
- In a large bowl combine cooked quinoa, bell pepper, cucumber, cherry tomatoes and red onion.
- Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well.
- Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more recipes like this Summer Vegetable Quinoa Salad?
Vegan Quinoa Salad with Oranges
Avocado BLT Quinoa Salad
Chicken Caprese Quinoa Salad
What can I substitute if I don’t have white wine vinegar? Will rice vinegar work?
Thanks!
Hi Kelly, many vinegars are interchangeable, but just know it could affect the flavor of the dressing.
Cold quinoa salads have become one of my absolute favorite summer picnic dishes. This one looks absolutely amazing– totally need to try it out!
Thanks so much, Karly! Cold quinoa salads are always so refreshing 🙂