Print

Quinoa Summer Salad

Print Recipe

Ingredients

Scale

Quinoa Salad

  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 small onion, chopped
  • 1 medium carrot, cut into match-stick pieces (about 1/2 cup)
  • 1/4 pound sugar snap peas, trimmed and cut into bite-sized pieces (about 1 cup)
  • 1 cup fresh corn kernels (from 2 ears of corn)

Vinaigrette

  • 2 tablespoons olive oil
  • 1 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Pinch pepper
  • 1 tablespoon chopped parsley

Instructions

  1. Heat oven to 450ºF. In a small bowl, toss cherry tomatoes, 1 tablespoon of the olive oil, salt and pepper. Spread tomatoes on baking pan and roast until softened and just starting to caramelize, about 15 minutes; set aside.
  2. Meanwhile, rinse and drain quinoa in a fine mesh strainer. Place in a medium saucepan with the vegetable broth. Bring to a boil over medium heat, cover and reduce heat to low to simmer for 12 to 15 minutes or until all the broth is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork and spoon into large bowl.
  3. Heat remaining 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the onion and carrot and sauté until softened, about 8 minutes. Add the sugar snap peas and corn and cook until just tender, about 5 minutes.
  4. Meanwhile, in a small bowl, whisk together all Vinaigrette ingredients until well blended.
  5. Add the veggies to the cooked quinoa. Drizzle with vinaigrette mixture and toss gently to coat.

Notes

Here’s a great tip on how to cut corn from the cob from Simple Bites.

Nutrition

Find it online: https://www.bourbonandhoney.com/quinoa-summer-salad/