The dog days of summer have arrived, and the last place we want to be is in the kitchen. May and June have come up with a great quinoa salad recipe that’s perfect on a hot day, it’s super easy and can be made ahead of time.
1 cup quinoa
1 cup cherry tomatoes (quartered)
1 cup chopped green beans (fresh)
1/4 cup walnuts
1/4 cup sliced green onions
4 large leaves fresh basil, sliced thin
1 1/2 Tbs. balsamic vinegar
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh mozzarella or crumbled goat cheese to top (optional)
Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover and continue cooking until all the water is absorbed. In a medium bowl, combine cooked quinoa, tomatoes, green beans, green onion and walnuts until well mixed. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended. Pour over quinoa mixture, add chopped basil and toss until well blended. Season with salt and pepper. It’s best if refrigerated at least 30 minutes before serving.
* If you want a non-vegetarian meal, simply grill some chicken breasts, then cube or shred into salad
The beauty about this salad is it’s versatility. You can make it with just about anything you have in your fridge. During the colder months, we like to use dried cranberries, walnuts, and roasted and cubed butternut squash. Let us know if you come up with an extra yummy variation.
Enjoy the last day of July and have a great weekend.
~ May and June