Yield: 4
Fresh Quinoa Salad
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 ½ cups quinoa
- 3 cups vegetable broth
- 2 garlic cloves, minced
- 1 cup corn kernels, cooked
- 1 asparagus, chopped and steamed
- 2 small zucchinis, diced
- 1 red bell pepper
- ½ red onion
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- ½ lemon, juice
- ½ cup crumbled feta cheese
Instructions
- In a medium saucepan, combine the quinoa, vegetable stock, and garlic. Over medium-high heat, bring the mixture to a boil. Reduce the heat to low, cover and cook for 15 minutes. Turn off the heat and allow the quinoa to sit for another 5 minutes.
- Combine the cooked quinoa with the steamed asparagus, zucchini, bell pepper, and onion. Add the white wine vinegar, olive oil, the juice of half a lemon, and feta cheese. Mix well.
- For best results, allow it to sit for at least an hour or store in the refrigerator for up to 5 days.
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