A simple, refreshing quinoa salad, packed with crunchy vegetables.
So excited to share a new recipe! I’ve been a little MIA on here, because most of my time is spent running things at Core Goods. This time of year is especially busy–everyone is out and about because of local events and the beautiful weather. We also have TONS of produce available at the store, which brings more customers.
Veggies we’ve had include zucchini, yellow squash, cucumbers, broccoli, cauliflower, green peppers, cabbage, kohlrabi, green beans, swiss chard, collard greens, kale, lettuce, acorn squash, and spaghetti squash.
I’ve always been a huge fan of any fresh veggies I can get my hands on, so needless to say, I’m ecstatic that I have my very own store filled with them.
To be honest, balancing things in my life has been hard. Between Core Goods, my full time job at a chamber of commerce, getting ready for my wedding at the end of August, and trying to enjoy summer as much as I can, I’ve sure been stressed.
While I know I need to take some time for myself and get lots of sleep, the variety of vegetables available has actually helped with my stress, too. The more fresh, whole foods I eat, the better I feel both physically and mentally (that doesn’t mean I don’t enjoy chocolate, french fries, and other junk foods now and then).
Anyways, this quinoa salad is packed full of veggies and pretty simple to make. You cook the quinoa, chop whatever veggies you want, add some herbs, and make a light vinaigrette with just a few ingredients. The herbs really help add some flavor to the salad.
I hope you’ve been having an awesome summer and have made some time to relax and fuel your body with fresh foods 🙂
Raw Vegetable Quinoa Salad
| Prep: | Cook: | Yield: Serves 8-10 people (as a side dish) | Total: |
A simple, refreshing quinoa salad, packed with crunchy vegetables.
You'll Need...
- 2 cups white quinoa
- 4 cups water (or broth)
- 4-6 cups chopped vegetables (such as carrots, zucchini, cucumbers, and broccoli)
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh dill
- 1/2 teaspoon chopped fresh mint
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For the dressing:
- 1 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
Directions
- Rinse quinoa through a mesh strainer.
- Add to medium pot with water (or broth).
- Bring to a boil and simmer for 10-15 minutes, stirring occasionally, until all water is absorbed.
- Remove from heat, add lid, and let sit for 5 minutes, then fluff with a fork.
- Let quinoa cool (you can speed this up by putting it in the fridge of freezer--just don't forget about it!)
- Make dressing by adding olive oil, lemon juice, and apple cider vinegar together and stirring well.
- Once quinoa is cool, add all other ingredients (vegetables, herbs, salt, pepper, and dressing).
- Mix well and refrigerate until serving.
Additional Notes
If you don't eat all the salad the day you make it, or if it starts to dry out, refresh it with more dressing.
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