Yet another irresistible summer salad. It happens to be my favorite–light, creamy and summery when tossed with fresh fruit. Grant would say it needs more punch, but that’s because he is a put-cumin-in-everything kind of guy. (I’ll share his favorite grain salad next week)! This is simple and earthy, and that’s what I love about it.
Summer Quinoa Salad
1 c quinoa
2 c water
3 T olive oil
1 lemon, juiced
1 c halved cherry tomatoes
1 T fresh chopped parsley
salt & pepper
Bring water, quinoa, and a pinch of salt to a boil. Reduce heat to simmer and cover. Cooks in about 15 minutes–just watch for quinoa to “open”. Transfer to a large bowl and toss with olive oil and lemon juice. Add avocado and tomato or any other fresh fruits and veggies lying around. Top with parsley and add salt and pepper to taste. Word of advice, don’t skip the avocado. It takes any salad from good to amazing.
Calories: 307 Pro: 7 g Carbs: 34 g (7 g fiber) Fat: 17 g (only 2 g saturated) Sodium: 300 mg
Bonus–almost 50% your daily need for manganese and Vitamin K!!
What’s your favorite summer salad? Green or grain?