Roasted Quinoa Salad
2 ½ cups vegetable homemade broth
2 teaspoons sea salt
2 cups quinoa
2 green bell peppers, halved lengthwise
Red bell pepper, cored and diced
Zucchini, cut into bite-sized chunks
2 tablespoons grapeseed oil
3 cups wild arugula
Red onion, to taste.
1. Preheat oven to 400 degrees.
2. Bring broth and salt to a simmer over medium heat and stir in the quinoa. Stir well, bringing the quinoa to a low simmer then turn the heat to low and cover. Allow to simmer for 20 minutes and then turn the heat off and let sit until ready to serve. Fluff the quinoa with a fork just prior to serving.
3. While quinoa is simmering, add bell peppers and zucchini to a sheet pan and toss with olive oil and sea salt to taste. Roast in the oven for 10-12 minutes until everything is golden and tender.
4. Toss together then garnish with onion and avocado as you fold in the quinoa.
Summer Quinoa Salad
2 cups uncooked quinoa, rinsed well
3 ½ cups veggie broth
1 red bell pepper, finely diced
½ cup red onion, finely chopped
¾ cup dried cranberries, roughly chopped
1-2 avocados, diced
1 cup cilantro, chopped
1/3 cup red wine vinegar
2 T. Dijon mustard
1 T. raw agave nectar
2 T. olive oil
½ tsp. sea salt
¼ tsp. cayenne pepper (optional)
1. Add quinoa, veggie broth, and a pinch of salt to a small pot, cover, and bring to a boil.
2. Reduce heat to medium-low, crack the lid slightly to allow some steam to escape, and let simmer until all of the liquid has been absorbed.
3. Remove from heat, fluff with a fork, and transfer to a bowl to cool.
4. Whisk the dressing ingredients together.
5. When the quinoa has fully cooled, stir in the rest of the ingredients along with the dressing.
6. Serve and enjoy.
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