Farmers Market Spring Quinoa Salad

Serves: 4 to 6

Prep time: 30 minutes

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a fantastic spring or summer salad for picnics and barbecues. Cooked quinoa is a perfect protein and is a great addition to a vegetarian diet or as an added protein to any salad. Take advantage of local and seasonal produce by using any vegetables listed in the recipe.

Ingredients

Vegetables, 4 to 5 cups all together, such as:

  • 1 to 1 1/2 cups asparagus, snap peas or green beans, diagonally sliced Add to list
  • 1 to 1 1/2 cups radishes, cucumber, fennel or tomatoes, diced Add to list
  • 3 green onions or 1/3 small Walla Walla, red or yellow onion, finely diced Add to list
  • 1 bunch leafy greens (mizuna, arugula, chard, kale or a mix), finely sliced Add to list
  • 1 cup fresh herbs (cilantro, basil, mint, parsley or chives), chopped Add to list

Dressing:

Preparation

Place the quinoa in a fine sieve and rinse under running water.

In a small saucepan, combine water or broth and rinsed quinoa. Bring to a boil, cover and reduce the heat and let it simmer for 5 to 10 minutes. Turn off the heat and let sit for 15 to 20 minutes to absorb remaining liquid. Remove and cool completely.

Prepare all the vegetables and place in the salad bowl with the cooled quinoa.

Whisk together the dressing ingredients and toss with the salad and serve.

Each serving: 270 cal, 13g fat (2g sat), 0mg chol, 270mg sodium, 31g carb, 5g fiber, 8g protein

Recipe by Birgitte Antonsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: cruciferous vegetables, fennel, greens, quinoa, tomatoes, whole grains

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