The Best Quinoa Salad. Ever.

by Thursday, July 20, 2017

This quinoa salad is a staple in my home.  I make it all the time.

The recipe was born one day when I was making quinoa for a party we were having later that night and I wanted it to be mediterranean flavors…but then I started to just add some other ingredients I had on hand that seemed yummy and out came this glorious salad.  People love it- I make it at every party and there are never any leftovers.  It’s also great because it is easy to make ahead of time, or keep in the fridge because it is served cold.

I like to make it at home as a part of dinner, then put the rest in the fridge and use it as an easy lunch or for meal prepping!

It is super healthy, loaded with protein, fiber and nutrients AND best of all- COLLAGEN!!  The bone broth adds collagen to the dish while also making it taste amazing.  The depth of flavor that bone broth adds to this is amazing.  I used a chicken bone broth for this recipe from The Green Grocer.  Their broths are amazing and they shipped them to me super fast and easily.

I love eating food that I know is good for me…but it also has to taste good.  This dish is a crowd pleaser…so much so that no one would know how healthy it is!


The Best Quinoa Salad + Bone Broth


 

Ingredients:

1 1/2 cup dry uncooked quinoa

2 cups bone (I used this one)

1 cup water

1 tsp sea salt

 

Mix-ins

1 cup cannelli beans

1/3 cup fresh chopped parsley

1/2 cup chopped kalamata olives

1 tablespoon capers + some of the juice

1 avocado, chopped

1/3 cup finely chopped red onion

1 cup cherry tomatoes

1 cucumber, diced

2-3 big handfuls or fresh spinach or arugula.  OR a mix of both!

 

Lemony Vinaigrette Dressing

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Juice of 1 1/2 lemons

1 tsp garlic powder

1 tablespoon honey

Pinch of sea salt and black pepper

 

Instructions:

Rinse your quinoa in a mesh strainer.  Put quinoa, bone broth, water, salt and pepper in a pot and bring to a boil.  Once at a boil, reduce to a simmer, place a lid on the pot and cook this way for about 20 minutes, or until all the liquid has absorbed and the quinoa looks like its supposed to!

LET IT COOL!!  Let it cool completely before adding any mix ins!  While waiting, make the dressing by mixing all the ingredients together with a whisk and set aside.  Once the quinoa is cool, add in all the toppings for the salad, then add the vinaigrette and mix well.  Taste, and add some more salt and pepper if needed- I usually end up adding both of these, but I never measure it!  I just see if it needs salt and add more if it does.

Serve cold!

XO Katrina

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