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Quinoa Summer Salad Quinoa Summer Salad is a delicious combination of the grain, quinoa, combined with fresh, seasonal vegetables and herbs. It is a hearty and healthy side dish served with a barbequed meal, and is also excellent served as a main dish tossed with tofu, beef, chicken, or fish. Serves 4. 1 T olive oil 2 T freshly squeezed lemon juice 4 cloves garlic, chopped 1 cup quinoa (uncooked) 2 cups chicken or vegetable broth 3 tablespoons fresh parsley, chopped 2–3 fresh basil leaves, chopped 1 cup zucchini, chopped 1 cup summer squash, chopped 10 grape tomatoes, halved 1 small orange bell pepper, chopped 1 small yellow bell pepper, chopped 1 small onion, finely chopped Salt and pepper to taste Wisk together the olive oil, 1 T of lemon juice, and garlic; pour into a medium saucepan and add the quinoa. Stir occasionally until lightly browned -- about five minutes. Add the broth and bring to a boil. Simmer, cover, and cook until quinoa is tender -- about fifteen minutes. Remove from heat and pour the mixture into a bowl; toss with parsley, basil, zucchini, summer squash, tomatoes, peppers, onion, salt, and pepper. Let cool and serve cold or at room temperature. Nutritional information (per serving) 210 calories |
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