Summer Quinoa Salad
Ingredients
The salad
-
1
cup
uncooked quinoa
-
1½
cups
vegetable broth or chicken broth
-
1
medium
red onion, chopped
-
7-8
pieces
mini sweet peppers, seeded and chopped
-
1
cup
broccoli florets, trimmed
-
1
cup
corn, fresh or frozen
-
1
15 oz can
black beans, rinsed
-
handful
fresh basil, chopped
The dressing
-
2
pieces
lemons, juiced
-
1
Tbsp
balsamic vinegar
-
1
Tbsp
olive oil
-
1
Tbsp
honey or maple syrup
-
½
tsp
black pepper
-
½
tsp
kosher salt
-
pinch
red pepper flakes
Instructions
- Rinse and soak quinoa in warm water for about 10 minutes, then cook it in boiling vegetable broth for about 15 minutes.
- While the quinoa cooks, sauté chopped onion, sweet peppers, and broccoli in olive oil until softened.
- In a separate bowl, whisk together lemon juice, balsamic vinegar, honey, olive oil, red pepper flakes, and seasonings.
- Once the quinoa has cooled, mix it with the sautéed veggies, corn, black beans, and dressing.
- Add fresh basil and toss everything together, then serve immediately or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
8
Calories
202
Total fat
2.4g
Total carbohydrates
34.4g
Total protein
7.9g
Sodium
307.5mg
Cholesterol
0mg
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