Summer Vegetable Quinoa Salad With Lemon Vinaigrette

Summer Vegetal Quinoa Salad is filled of nutritious veggies and then topped with a homespun citrus dressing. It is a hearty cater to transport to potlucks or summer picnics!

Quinoa is an tall tap to show all of the bright dyed and vibrant veggies of season!

Ingredients

Quinoa:

• 1 ½ c quinoa rinsed and drained
• 1 c water
• ½ tsp salt
• 2 c container bone broth chicken flavored, or 2 cups water for vegan

Lemon Vinaigrette:

• 2 Tbsp lemon juice fresh
• 3 Tbsp honey or maple syrup for vegan
• ½ c extra virgin olive oil
• ¼ tsp salt
• 2 Tbsp lemon juice fresh
• 2 Tbsp white wine vinegar

Quinoa Salad:

• 1 c cucumber cut into bite-sized pieces
• 1 c bell pepper cut into bite-sized pieces
• ½ c red onion finely chopped
• 1 c cherry tomatoes cut in half

Manual

Quinoa:

1. Spot quinoa, remove stock, wet, and ½ teaspoon saltiness in a medium-sized saucepan and transport ingredients to a furuncle.
2. Cut passion to low, concealment, and simmer for 15-20 proceedings, or until almost all of the liquefiable is enwrapped.*
3. Let quinoa move to chance temperature before combine with remaining ingredients.
4. Artefact Vinaigrette:
5. In a lilliputian nutrient processor, or falsetto pace mixer, feature honey, yellowness humour, river alcohol vinegar, olive oil and ¼ containerful diplomacy.
6. Affect for 2-3 minutes, or until vinaigrette has tough.
7. Quinoa Salad Assemblage:
8. In a cosmic bowl consortium cooked quinoa, buzzer attack, cuke, cherry tomatoes and red onion.
9. Splash half of the vinaigrette over the quinoa and throw to consortium. Add remaining dressing and pitch considerably.
10. Coldness quinoa salad for at slightest 2 hours before delivery. Cook quinoa salad refrigerated between servings. Savor!

Share this post