I think every time I make a quinoa salad, I change up the ingredients. There are so many wonderful Summer veggies you can just toss into a quinoa salad. It is so light and refreshing, and SUPER PACKED with protein, which makes a perfect side dish for any meal.
Carol’s Quinoa
For light and fluffy quinoa, follow this recipe from Dave’s mom.
Ingredients
- 1 cup quinoa
- 2 cups water (divided use or 1 cup water and 1 cup chicken stock)
- Spices (as desired)
Directions
- Soak quinoa in water for 15 minutes.
- Strain and rinse the quinoa.
- In a small pot, add quinoa with water (or chicken stock) and add desired spices.
- Heat to a simmer on medium-high heat.
- Turn the heat to low and cover for 30 to 35 minutes.
- Remove from heat and let stand for 5 minutes.
- Fluff with a fork.
Summer Quinoa Salad
Ingredients
Prepared cooked quinoa (follow the recipe above).
1 medium chopped cucumber
1 pint of halved cherry tomatoes
1 cup Summer squash, chopped and sautéed
1 roasted corn on the cob (kernels off the cob)
1/2 of a chopped red onion
2 tablespoons fresh parsley
Dill Dressing
- 1/4 cup of extra virgin olive oil
- 1 lemon (zest and juice)
- 1 tablespoon fresh dill
- Salt and pepper to taste
Directions
- In a large bowl, add quinoa, cucumbers, tomatoes, sautéed Summer squash, roasted corn, red onion, and parsley.
- In a small box, whisk together olive oil, lemon juice and zest, fresh dill, and salt and pepper until emulsified.
- Add the dill dressing to the quinoa and veggies and mix until well combined.
- Serve and enjoy!
