Quinoa Summer Salad

This quinoa summer salad is light and full of bright flavors. Crisp cucumber, sweet bell pepper, and zesty red onion add crunch, while basil and mint bring a burst of freshness. Tossed in a tangy lemon vinaigrette, it’s the perfect balance of hearty and refreshing. Great for lunches, picnics, or as a side.

Serves: 8 | Time: 45 minutes

Ingredients

• 2 cups vegetable broth

• 1 cup tri-color quinoa [1], uncooked and rinsed

• 1/2 cup lemon vinaigrette dressing [2]

• 1 medium cucumber, washed and quartered [3]

• 1 medium red bell pepper

• 1/4 red onion, diced

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh mint, chopped

Instructions

1. Cook the quinoa.

   1. In a medium saucepan, bring vegetable broth to a boil.

   2. Add the quinoa, reduce heat to a simmer, and cover.

   3. Cook for 15 minutes or until the liquid is absorbed.

   4. Remove from heat and fluff with a fork.

2. Add lemon vinaigrette dressing while quinoa is warm and allow to cool for 15 minutes.

3. Prep all produce and herbs to the specifications above, making each bite-size.

4. In a large bowl, mix together all ingredients.

5. Serve and enjoy!

Notes

[1] Quinoa is a high risk item for wheat cross- contamination. Check the label for gluten-free designation, if needed.

[2] Make your own or use a pre-made, such as Newmans’ Own Lemon Basil Vinaigrette Dressing

[3] Feel free to leave some or all the skin on – your preference!