Throw this simple supper or side salad together with whatever you have on hand. Perfect for a hot summer night!
1. Heat broth in a medium pot to boiling, add quinoa and stir. Cover with a lid and reduce heat to low. Simmer for about 15 minutes or until all of the liquid is absorbed. Remove from heat and fluff with a fork.
2. Toss vegetables, beans, oil, vinegar and salt in a large bowl. Add cooked quinoa and stir. Serve warm or chill in the refrigerator until ready to serve. This would work great as a cold side salad, too.
Note: Make sure to use vegetable broth if you want this dish to be vegetarian or vegan.
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This recipe was really good! I didn’t have any beans, so I left those out. I also didn’t have any vegetable broth, so I just used water. I squeezed a lemon wedge over the quinoa once it was done cooking, and it was delicious! Thank you!
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
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