Quinoa Salad Recipe

This Quinoa Salad recipe makes a wonderful summer meal. It's light and refreshing, but substantial. It's easy to make, too!

I like to make a big batch of this at the beginning of the week. It makes a great light lunch or a tasty dinner side dish. The leftovers (if there are any) are delicious!

Even my pickiest eater enjoys this salad!

It's the perfect thing to take on a picnic or to a potluck supper!

You can use homemade or purchased vegetable stock or vegetable broth.

You can substitute a red or orange bell pepper for the yellow pepper. (You could even use a green pepper, but I don't think it's as attractive!)

English cucumbers don't need to be peeled - just chop the whole thing, including skin. If you can't find an English cucumber, use any cucumber, but peel it first.

1 1/2 cups/375 mL quinoa

3 cups/750 mL vegetable stock

2 cups/500 mL cherry tomatoes, halved

1 yellow bell pepper, seeded and chopped

1 small English cucumber, diced

1/4 cup/60 mL fresh parsley

1/4 cup/60 mL olive oil

3 Tbsp/45 mL apple cider vinegar

1 clove garlic, pressed or minced

Place the quinoa in a metal strainer. Rinse it well under running water. Drain.

Put the vegetable stock in a saucepan and bring it to a boil.

Add the quinoa. Stir, and reduce heat.

Cover and cook until the liquid is absorbed (about 20 minutes).

Meanwhile, in a small bowl mix together the oil, vinegar and garlic.

When the quinoa is cooked, transfer it to a large bowl. Fluff with a fork. Let cool.

Add the tomatoes, pepper, cucumber and parsley. Stir gently.

Whisk the dressing until well mixed. Drizzle it over the salad.

Toss gently to mix.

Enjoy this Quinoa Salad recipe!

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