Summer Vegetable Quinoa Salad
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!
Servings: 6 servings
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!
Notes
*You can also cook quinoa in a rice cooker.
Nutrition
Calories: 386kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Sodium: 339mg | Potassium: 404mg | Fiber: 4g | Sugar: 11g | Vitamin A: 915IU | Vitamin C: 41.5mg | Calcium: 32mg | Iron: 2.4mg
