Elevate your seasonal dining with this vibrant, nutrient-dense Summer Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cups organic vegetable broth (for mineral infusion)
- 1 red onion, finely chopped
- 7-8 mini sweet peppers, seeded and diced
- 1 cup broccoli florets, bite-sized
- 1 cup corn (fresh or frozen)
- 1 (15 oz) can black beans, rinsed and drained
- 1 handful fresh basil, chiffonade
- For the Dressing: Juice of 2 fresh lemons, 1 Tbsp balsamic vinegar, 1 Tbsp cold-pressed olive oil, 1 Tbsp raw honey (or maple syrup), 1/2 tsp black pepper, 1/2 tsp kosher salt, pinch of red pepper flakes.
Recommended Ingredients:
Organic White Quinoa: [View on Amazon]
*Expert Tip: Quinoa is a complete protein, containing all nine essential amino acids for optimal recovery.
Aged Balsamic Vinegar: [View on Amazon]
*Expert Tip: High-quality balsamic adds complex sweetness without the need for excessive refined sugars.
Instructional Steps
- Prepare the Grain: Rinse the quinoa thoroughly to remove saponins. Combine with vegetable broth in a saucepan; bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork to maintain a light texture.
- Saut In a large skillet, lightly coat with olive oil. Saut
- Emulsify the Vinaigrette: In a small glass bowl, whisk the lemon juice, balsamic vinegar, honey, and seasonings until well-combined.
- Assemble: In a large mixing bowl, fold together the chilled quinoa, saut
Kitchen Tech Box: For the best results, use a Non-stick Deep Skillet to saut
Professional Notes & Logistics
Storage Strategy: This salad is ideal for meal prep. Store in an airtight glass container in the refrigerator for 4 to 5 days. The flavors often deepen after 24 hours of refrigeration.
Freezing Guidelines: While the cooked quinoa freezes well, we do not recommend freezing the fully assembled salad due to the high water content of the fresh vegetables and basil, which may compromise the texture upon thawing.
