Summer Vegetable Quinoa Salad
"For a light, fresh take on salad that gives you a change from the usual greens, try our exciting summer vegetable quinoa salad. This healthy salad features quinoa, which is a vegan complete protein with good amounts of fiber, folate, and other nutrients. We added bell peppers, cherry tomatoes, cucumbers, and red onions to create a bright combination of colors that make this salad enticing for your guests to eat, as well as to offer varied nutrients. For this summer salad, we cook the quinoa in Kettle Fire Chicken Bone Broth and water, and finish the salad with a refreshing lemon vinaigrette. The finished result is a colorful and light meal or side that's more filling than a green salad while light enough to keep everyone feeling healthy and buoyant for summer activities. Hope you enjoy!"
Serves6 People
Preparation Time20 min
Cooking Time20 min
Ingredients
- 1 cup Quinoa, rinsed and drained
- 1 carton Kettle & Fire Chicken Bone Broth
- 1 cup Water
- 1 teaspoon Salt
- 3 tablespoon Honey
- 2 tablespoon Lemon juice, fresh
- 2 tablespoon White wine vinegar
- 1 cup Extra virgin olive oil
- 1 teaspoon Salt
- 1 cup Bell pepper, cut into bite-sized pieces
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Place quinoa, Kettle & Fire chicken bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.
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Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.
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Let quinoa come to room temperature before combining with remaining ingredients.
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In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt.
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Process for 2-3 minutes, or until vinaigrette has thickened.
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To assemble the quinoa salad, in a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, and red onion.