Summer Quinoa Garden Salad
This simple, oil-free Summer Quinoa Garden Salad is a versatile and delicious make-ahead meal or side dish! Enjoy this protein-rich combination of garden goodness and fresh flavours!
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1cup uncooked quinoaI use the multi-coloured one.
- 4cups veggie broth or water
- 1 1/2 sweet bell peppers, choppedUsing a variety of colours makes it lovely!
- 1/2cup chopped cucumber
- 1/4cup chopped green onion
- 1/4cup chopped garlic scapesoptional
- radishes, celery, or garden peasOptional-stir in whatever you have fresh!
- chopped chives
- edible summer flowersoptional but beautiful!
Dressing
- 1/4cup vinegar
- 2cloves garlicminced
- 1teaspoon maple syrup or agavemore to taste
- 3/4teaspoon cumin
- juice of one orange
- salt and pepper to taste
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!
