The Pioneer Woman Tasty Kitchen
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Quick & Easy Quinoa Salad

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

3

Description

Throw this simple supper or side salad together with whatever you have on hand. Perfect for a hot summer night!

Ingredients

  • 1-¾ cup Vegetable Broth (or Chicken Broth)
  • 1 cup Red Quinoa
  • 3 whole Green Onions, Chopped
  • 1 whole Tomato, Diced
  • ½ whole English Cucumber, Diced
  • 1 can (15 Oz. Size) White Beans, Rinsed
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Raspberry Balsamic Vinegar
  • 1 pinch Sea Salt

Preparation

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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jennabellpoca on 7.26.2011

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!

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