Summer Vegetable Quinoa Salad
I am so excited that more veggies are coming into season this time of the year! So much so that I try to include as many as possible in the dishes I make. This quinoa salad is filled with veggies that are at their best and most flavorful in the summer, looking like confetti almost. I chose quinoa to combine with the veggies because it is high in protein so that this can be a meal and not just a side dish. I keep the dressing simple, just lemon juice and olive oil so that the flavors of the veggies can shine. This salad keeps well, so it is great to make ahead of time and bring for lunch or to serve to guests if you are hosting a BBQ.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Rinse the quinoa and drain. Bring a large pot of water to a boil and add the quinoa. Cook for about 7-10 minutes until it starts to release its outer spirals and look a little puffed. Drain and rinse. Add to a large bowl along with all other ingredients. Whisk together dressing, add to the bowl and toss well to combine. Serve at room temperature or chilled.
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- Allergen Friendly
- Side Dish