If you are anything like us you love a nice cold salad on a hot day. You can always find this quinoa salad in our fridge. We use it as a side, put it on top of a bed of fresh lettuce or scoop it with chips. You can use everything from your garden or your latest grab from the local farmer's market. This salad really gets a deep rich flavor from our friends at Lily's Ladle. Their vegetable-mineral broth is perfect when cooking grains, making dressings, etc. There are more recipes on the way for creative ways to use Bone Broth...it's not just for soups! If you like this recipe, and haven't dabbled in Lily's products, head there now and let her know we sent ya!
Approximate cook time: 20 minutes.
2 C of Lily's Ladle vegetable mineral broth and 1 cup of quinoa. Bring to a boil then set to simmer with a lid over low heat.
While that is cooking you can chop your veggies. Now, you can put whatever you want in it, but here's how we make it.
Chop 1/2 a large red onion
Chop 1/2 Red Pepper
Cut 1 cucumber into quarters and dice
Slice fresh tomatoes (a bunch because they are delicious this time of year)
Once the quinoa is soft and fluffy, usually about 15 minutes, put it in a bowl and let it cool in the fridge. While that's cooling you can make the dressing.
Mix 2 parts salad oil to 1 part red wine vinegar, and U Wanna Pizza Me (2 Tbs) in a bowl. start with 1/3 cup of oil, and 3 Tbl vinegar. I add extra salt to my mix but go on your taste buds.
When the quinoa is cool mix all the vegetables into the quinoa with the dressing and stir it up. Add Feta cheese last so it doesn't break down too much.
Boom! You're done. This will sit in fridge for about a week so make a bunch. I add additional salad dressing every time to reseason it.