Let this crispy, cool Summer Quinoa Garden Salad be a refreshing and nourishing addition to your summer meal ideas list!
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 cup uncooked quinoa I use the multi-coloured one.
- 4 cups veggie broth or water
- 1 1/2 sweet bell peppers, chopped Using a variety of colours makes it lovely!
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onion
- 1/4 cup chopped garlic scapes optional
- radishes, celery, or garden peas Optional-stir in whatever you have fresh!
- chopped chives
- edible summer flowers optional but beautiful!
Dressing
- 1/4 cup vinegar
- 2 cloves garlic minced
- 1 teaspoon maple syrup or agave more to taste
- 3/4 teaspoon cumin
- juice of one orange
- salt and pepper to taste
Ingredients
Dressing
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Instructions
- Cook the quinoa in the veggie broth or water, as directed. Make this ahead of time, so it can be cold to serve.
- Make the salad dressing by putting all ingredients in a small jar and then put a tight lid on it and shake until combined.
- Chop your veggies into small pieces and fold them gently into the cooled quinoa.
- Drizzle the dressing over the quinoa and stir gently. Sprinkle with chopped green onion or chives.
- Chill before serving. It keeps well for a few days! Great served in a chilled bowl over lettuce, with a few slices of avocado! Enjoy!
Recipe Notes
Make-ahead salads are the best on a hot summer day! Throw on some edible flowers and enjoy!
