Simple Summer Real Food Series Recipe # 6
This is a great salad to make as a side dish for dinner and it’s also great for lunch over lettuce. I make a batch of this pretty often and store it in a mason jar in the fridge. You can use any veggies you have in the house in this salad. This is the way I usually make it and it’s a hit.
- 1 cup quinoa, uncooked
- 1 cup chicken or vegetable broth
- 1 cup water
- 1 cup cherry tomatoes, cut in half
- 1 cucumber, diced
- 2 carrots, diced
- 1 can or 1 1/2 cups chic peas
- handful of fresh basil leaves
- olive oil
- balsamic vinegar
Cook the quinoa according to the packaged with the broth and the water. Set aside and let cool while you chop the veggies. Toss quinoa, beans, and veggies together, chop up the basil and add to the mixture. Add olive oil and vinegar to taste.
That’s it! It’s very simple and very tasty. Quinoa and chick peas are a great source of plant based protein. This salad is filling and will keep you full for a long time.
Do you have a recipe for a Quinoa Salad that you like? I would love to hear about it. Post yours in the comment section here. Thanks for reading!
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