I love to use red quinoa as it’s not only pretty, but contains a bunch of nutrients including bucket loads of healthy plant protein. The Key to a good quinoa salad is to add lots of taste and texture. This is why I’ve added pepitas, capers, olives etc – YUM!
Ingredients:
- 1 cup red quinoa
- 2 cups veggie broth
- 2 scallions, chopped
- 2 Persian cucumbers, cubed
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, chopped
- 2 tbsp capers
- 2 tbsp pepitas
- 1 cup baked tofu, cubed (optional)
- 1 cup flat leaf parsley, chopped
- Dressing: 1 cup good olive oil, juice 1/2 lemon, 1 tbsp apple cider vinegar, 1 shallot (minced), 1 tsp Dijon mustard, 1 tsp honey, 1 clove garlic (minced)
Instructions:
- Bring the quinoa and broth to a boil, cover the pan and turn down the heat to a simmer. Simmer for about 20 minutes or until all the liquid is absorbed. Set aside to cool.
- Prepare all the veggies and the dressing.
- Place the quinoa in a serving dish. Mix in the veggies. Add the dressing, toss well and serve.
- You can store the salad for up to 3 days in a sealed container in the fridge.
- Enjoy your Red Quinoa Salad!
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