Quinoa Summer Salad

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Quinoa Summer Salad

 

1 cup quinoa

2 cups chicken-style broth

3 ounces cubed tofu, extra firm or baked (optional)

1/2 cup slivered almonds

1/2 pint grape tomatoes, halved

1 small red bell pepper, seeded and diced

1/2 can olives, sliced

1 small zucchini, diced

2 scallions, diced

Basil-Chive Vinaigrette (recipe below)

 

Place quinoa in a medium pot and rinse with water. Strain out water;

add broth and turn heat to high. Bring to a boil, then reduce heat

and simmer uncovered until liquid is absorbed, about 15 minutes.

Cool and toss gently with tofu, almonds, vegetables and vinaigrette.

Chill before serving. Serves 6.

 

Basil-Chive Vinaigrette:

2 tablespoons rice wine vinegar (or lemon juice)

Juice of 1/2 lime

1/4 cup plus 1 tablespoon olive oil

2 tablespoon minced fresh chives

1 tablespoon minced fresh basil

Salt

Pepper (optional)

 

Combine vinegar and lime juice in a small bowl. Gradually whisk in

olive oil until mixture is smooth and uniform. Stir in chives and

basil. Season with salt and pepper to taste.