Quinoa Summer Salad

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Quinoa Summer Salad

 

1 tbsp. olive oil

2 tbsps. freshly squeezed lemon juice

4 cloves garlic, chopped

1 cup quinoa (uncooked)

2 cups vegetable broth

3 tablespoons fresh parsley, chopped

2 to 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 tbsp. 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.

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Char Haz

charrem

 

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