August 01, 2021 2 min read

This recipe is one that I've taken from the Yum and Yummer cookbook. It's not exactly like the book recipe but pretty close. I've adapted it for my taste, but if you have this cookbook, you know the recipes are excellent!. This is a salad that I serve as a side and as an add in to my salads when I'm wanting them to be more of a meal. When I add this to my salad, I make extra dressing and add a bit more to the greens, before I spoon this salad on top. You can add chicken (really any kind of meat) to it and it keeps you satisfied for a long time. It's pretty to look at, so it dresses up your plate and it's really healthy - 2 birds, 1 stone - win win:)

Quinoa Salad

In a medium saucepan, combine
1 c. uncooked, rinsed multi color quinoa)
1 3/4 c. vegetable broth (I like low sodium)
1/2 tsp. cumin
Bring to a boil, reduce heat to low, cover and simmer until quinoa is tender (about 10-15 minutes)
Let stand, covered until all the liquid is absorbed.
Let cool (you can spread it on a parchment lined baking sheet to speed this step up)

Whisk together
2 tbsp. olive oil
2 tbsp. fresh squeezed lemon juice
1 tsp. grated lemon zest
sea salt and fresh ground pepper (about 1/2 tsp of each)

Add ins
1 c. diced English cucumber
1 c. quartered or halved (depends on the size) cherry or grape tomatoes
1/2 c. grated carrots

To assemble

In a bowl, add in the cooled quinoa, the chopped veggies.
Pour dressing over top and mix well.
Cover and pop into fridge - best if made ahead - a couple of hours or even the day before. * I make a batch and keep it in the fridge for about 4 days.


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