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!
In a small bowl or jar combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt.
Whisk or shake vigorously until vinaigrette has thickened.
Gluten Free | Quinoa can also be cooked in a rice cooker.