Vegetable Quinoa Salad Bowl

Vegetable Quinoa Salad Bowl

This is a delicious and simple, healthy salad full of nutrion, vitamins and antioxidants for your summer gatherings.

Although this is perfect as a stand-alone salad, I love to serve this in a large collard green as a wrap (like an amazing quinoa and veggie burrito) or sometimes I serve it a bed of baby spinach wiht a drizzle of olive oil and balsalmic vinegar.

Ingredients

3 cup quinoa, prepared (rinse, drain, cook)

1/2 c cilantro

Juice of 1 lemon

2 garlic cloves, crushed and diced

1/4 c olive oil

Sea salt to taste

4 cups of Veggies (use any of the following, and substitute for your favorites):

tomatoes, zucchini, squash, beets, red onions or green onions, celery, carrots, cabbage, peas

Directions to make quinoa:

Soak quinoa in water 1 – 8 hours if desired.

Wash, rinse and drain.

Place quinoa in a 2-qt pot (or rice cooker), add 3 1/2 c water and dash of sea salt.

Bring to a boil, lower heat, and simmer with lid on until all water is absorbed (about 15 minutes).

Don’t stir the grain while it is cooking.

Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed and that quinoa have “popped open”.

Remove lid and let rest 5 to 10 minutes.

Directions for Quinoa Salad:

Combine all ingredients, including your veggies of choice,  in a large bowl.

Toss well.

Serve warm or at room temperature.

ProTip: Serve on a large collard green or a bed of baby spinach, or delicious alone.

Enjoy!

Live Life Optimally,

Kristie

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