Quinoa is magical, isn’t it? It fills your belly but it doesn’t fill your waste-line. Quinoa is one of those healthy grains that you can manipulate to make it your own too. I like to cook mine in broth and add fresh herbs and veggies. This salad is tasty at any temperature too – great for those outdoor parties where you don’t necessarily have access to a stove or oven.
My porch garden is doing surprisingly well this year, considering the hot summer we are having. These guys are in full bloom.
And I’m using them in full force. This summer salad is fresh and easy and great for those times when you come home from the farmer’s market and realize that you can’t recall anything that happened in the last two hours but somehow came home with bags and bags of produce.
Or maybe that’s just something that I do…
Ingredients
- 1 cup uncooked Quinoa (whole grain or red)
- Vegetable broth
- 2 tablespoons lemon juice
- olive oil, for cooking
- 2 cups diced fresh vegetables (I've used onions, mushrooms, carrots, zucchini, squash, broccoli, corn, tomatoes, etc)
- 1 clove garlic, minced
- 2 tablespoons fresh herbs (I've used thyme, basil, rosemary, and/or parsley)
Directions
- Cook the quinoa according to the directions on the package (my ratio was 1 cup quinoa to 1 1/4 cup liquid) until it fluffs up.
- While quinoa is cooking, saute the vegetables in a bit of olive oil until crisp tender (maybe 4 or 5 minutes total). Add the minced garlic during the last minute of cooking. Set aside.
- Once the quinoa is cooked, fluff with a fork and add the herbs, lemon juice, vegetables and combine. Serve hot or at room temperature.
Notes
This recipe is vegan-friendly.
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Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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[...] this case, she was begging me for some of my quinoa salad and happily lapped it up when I gave her [...]