Springtime Quinoa Salad
This quinoa salad is a perfect light meal for warm spring days. It’s also perfect for summer potlucks and picnics!
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable stock or water
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper
- ½ teaspoon sea salt
- 2 scallions sliced
- 1 pint cherry or grape tomatoes sliced in half
- 1 cucumber chopped
- ⅓ cup fresh basil chopped
- ⅓ cup fresh parsley chopped
- ¼ cup slivered almonds toasted
Instructions
- In a medium pot over medium-high heat, add the vegetable stock and quinoa. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Allow to simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.
- While the quinoa is cooling, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, garlic, crushed red pepper, and salt.
- Toss together the quinoa with the scallions, tomatoes, cucumber, basil, parsley, and slivered almonds. Gently mix in the dressing.
- Serve cold or at room temperature.
Nutrition
Calories: 171kcal