All day today, I had planned to roast a bunch of veggies for dinner to toss with either quinoa or millet for Meatless Monday. As the day went on, I just couldn’t make myself turn on the oven. It’s way too hot outside, and I needed a quick dinner so that we could get to the baseball game on time not more than 20 minutes late. I was looking for inspiration when I found a recipe for Quick Quinoa Salad on one of my new favorite blogs Eating Bird Food. I didn’t have the exact ingredients on hand, but I knew I could make my own version based on produce from my Bountiful Basket.
The salad was a cinch to make, was absolutely delicious, and got us out the door just in time…to see this coming our way.
We waited for the dust storm to move through and finally got to the game in the 6th inning. At least dinner was a success! And I can’t wait to eat the leftovers for lunch.
The best thing about this salad is that you can make it with whatever ingredients you have available.
-1 cup red quinoa
-1¾ cup low-sodium chicken or vegetable broth
(use vegetable broth to make recipe vegan-friendly)
-3 green onions, chopped
-1 tomato, chopped
-½ English cucumber, chopped
-1 can white beans, rinsed
-2 Tbsp. olive oil
-1 Tbsp. raspberry balsamic vinegar
-pinch sea salt
1. Heat broth in a medium pot to boiling, add quinoa and stir. Cover with lid and reduce heat to low. Simmer for about 15 minutes or until all of the liquid is absorbed. Remove from heat and fluff with a fork.
2. Toss vegetables, beans, oil, vinegar and salt in a large bowl. Add cooked quinoa and stir. Serve warm or chill in refrigerator until ready to serve. Would work great as a cold side salad too.
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