Summer Fresh Quinoa Salad Recipe

Name: Summer Fresh Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Vegetable Stock; 1 cup Uncooked Quinoa; 10-1/2 ounces, weight Cherry Tomatoes, About A Pint. Halved.; 1 whole Zucchini, Diced Small; 1 dash Olive Oil; 1 pinch Salt; 1 pinch Black Pepper; 1 pinch Garlic Powder; 2 cups Baby Spinach; 1 cup Sliced Almonds; 6 leaves Fresh Basil, Roughly Chopped; Your Favorite Salad Dressing, To Taste (I Used Store-bought Avocado Cilantro Dressing)

Servings: persons

2 cups Vegetable Stock
1 cup Uncooked Quinoa
10-1/2 ounces, weight Cherry Tomatoes, About A Pint. Halved.
1 whole Zucchini, Diced Small
1 dash Olive Oil
1 pinch Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 cups Baby Spinach
1 cup Sliced Almonds
6 leaves Fresh Basil, Roughly Chopped
Your Favorite Salad Dressing, To Taste (I Used Store-bought Avocado Cilantro Dressing)

1
Preheat oven to 350u00b0F. Then get a small pot on the stove and bring the stock to a low boil in it. Pour in the quinoa and give it a stir, then cover the pot and turn the heat to low. Let the quinoa cook until tender for about 10-12 minutes. The little tendrils should pop out and the liquid all cooked off. While the quinoa cooks, transfer the halved cherry tomatoes and diced zucchini into a baking dish. Add the olive oil, salt, pepper and garlic powder and toss everything well to coat the veggies. Get the baking dish into the hot oven to roast the veggies for about 15 minutes. The zucchini should get tender but not be turned to mush.
2
Take the cooked quinoa and fluff it up with a fork when it is done. Then transfer it to a large bowl and toss it thoroughly with the roasted zucchini and tomatoes, the spinach, almonds and basil. Dress it with your favorite salad dressing (I found a wonderful avocado cilantro yogurt based one) and serve immediately warm or at room temperature! It also is fantastic chilled.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Vegetable Stock, 1 cup Uncooked Quinoa, 10-1/2 ounces, weight Cherry Tomatoes, About A Pint. Halved., 1 whole Zucchini, Diced Small, and more.

Yes, Summer Fresh Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Fresh Quinoa Salad

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