For a light, fresh take on salad that gives you a change from the usual greens, try our exciting summer vegetable quinoa salad. This wholesome salad features quinoa, which is a seed containing protein, fiber, folate, and other nutrients. It cooks up similarly to rice and can be used as a grain alternative.
We added bell peppers, cherry tomatoes, cucumbers, and red onions to create a bright combination of colors that make this salad enticing for your guests to eat, as well as to offer varied nutrients. For this summer salad, we cook the quinoa in Kettle & Fire Chicken Bone Broth and water, and finish the salad with a refreshing lemon vinaigrette. The finished result is a colorful and light meal or side that’s more filling than a green salad while light enough to keep everyone feeling buoyant for summer activities. Hope you enjoy!
Summer Vegetable Quinoa Salad with Bone Broth
This Summer Vegetable Quinoa Salad with Kettle & Fire Bone Broth is tossed in a lemon vinaigrette. It's a quick and wholesome recipe for summer picnics or potluck dinners!
Ingredients
Quinoa:
- 1 ½ cups quinoa, rinsed and drained
- 2 cups Kettle & Fire Chicken Bone Broth
- 1 cup water
- ½ teaspoon salt
Lemon Vinaigrette:
- 3 tablespoons honey
- 2 tablespoons lemon juice, fresh
- 2 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
- ¼ teaspoon salt,
Quinoa Salad:
- 1 cup bell pepper, cut into bite-sized pieces
- 1 cup cucumber, cut into bite-sized pieces
- 1 cup cherry tomatoes, cut in half
- ½ cup red onion, finely chopped
Instructions
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Place quinoa, Kettle & Fire chicken bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.
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Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.
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Let quinoa come to room temperature before combining with remaining ingredients.
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In a small bowl or jar combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt.
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Whisk or shake vigorously until vinaigrette has thickened.
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To assemble the quinoa salad, in a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, and red onion.
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Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well.
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Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!
Recipe Notes
Gluten Free | Quinoa can also be cooked in a rice cooker.
