Summer dining is all about minimizing time in the kitchen while enjoying fresh and light dishes.
This quinoa salad recipe is surprisingly tasty and healthy! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. Feel free to add additional veggies since this recipe only includes ones that have been kid approved.
I like this dish served cold as a light lunch but it also makes a good side dish with a grilled protein.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4 cups chicken broth
1 1/2 cups raw whole grain quinoa
1 cucumber, sliced
1 red pepper, diced
1 yellow bell pepper, diced
1 tomato, chopped
1/4 cup olive oil
1/3 cup lemon juice
3 cloves garlic, minced
dash salt and pepper, to taste (sea salt tastes best)
Cook quinoa in chicken broth until it fluffs up, about 15 minutes, stirring occasionally.
Saute peppers, onions, tomato and 1 garlic clove, let cool.
While quinoa is cooking, whisk together lemon juice, olive oil, remaining garlic cloves and salt and pepper.
When quinoa is finished cooking, allow to cool slightly (I like to make my quinoa a day ahead of time) then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.