Summer Vegetable Salad with Quinoa
Please use this recipe as a base for your summer salads! Feel free to use whatever vegetables are in season or you have on hand to create a truly unique “this is my version!” Add green or red peppers, celery, red onion, edamame, peas, green beans, radishes etc., to use whatever is available in your region. You’ll be glad you did!
Servings Prep Time
81 cup servings 15 Minutes
Cook Time Passive Time
15Minutes 60 Minutes
Servings Prep Time
81 cup servings 15 Minutes
Cook Time Passive Time
15Minutes 60 Minutes
Ingredients
Cooked Quinoa
Salad fixings
Instructions
  1. Place dry Quinoa in a strainer and rinse heavily under running water. This removes the bitter outer cover. Bring 2 Cups water to a boil in a medium sized saucepan. Add the Quinoa and bring back to a boil, Lower heat to simmer, cover and cook for 15 minutes. Remove from heat and cool completely. Place cooled Quinoa in a large serving bowl.
Quinoa Salad
  1. Chop all ingredients, except Feta Cheese.
  2. Place all ingredients, except Feta, EVOO and Red Wine Vinegar in a serving bowl. Stir in the cooked and cooled Quinoa.
  3. Add the EVOO, Red Wine Vinegar and the crumbled Feta Cheese. Toss gently until combined.
  4. Add salt and pepper to taste and serve ‘er up!
  5. Thanks for stopping by today friends! I hope you all have #1: Having summer ( we have got there yet!) #2 You all are enjoying all natures bounty of fresh vegetables!
  6. Journey On! Hugs and much love from me, Karen, TJG

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