Loaded Quinoa Salad

Giulia Doyle — Wed, 25 Jun 2014 13:41:06 +0000

We are in Europe right now – follow our adventures in Switzerland and Spain on Instagram! Hope to see you there.

I like salads with some bulk in the summer to change things up a bit from the tomatoes, lettuce and cucumbers we might be tossing together. This quinoa salad is a perfect side to any protein you choose to make, but also uses a large amount of produce you can readily find at your market these days. What I also like about this salad is that it keeps really well, even with the dressing, which means it’s perfect to make ahead. For that reason I also added it to my menu that I shared last week in my summer special issue. I wanted this salad to be searchable in my archives, so I thought I’d pull it out as a separate recipe this week. Enjoy!

Loaded Quinoa Salad

Ingredients

1.5 cup cooked and cooled quinoa (I used white and black quinoa)
4 small cucumbers, chopped
2 celery ribs, chopped
1 orange bell pepper, chopped
1 granny smith apple, cored and chopped
1 cup red or green grapes, halved
1/2 cup chopped pecans
1/4 cup chopped basil
1/4 cup chopped mint
1 garlic clove, minced
juice of 1 lemon
3 tablespoons plain yogurt
1 tablespoon of honey
salt and pepper
1/2 teaspoon smoked chili powder

Instructions

In a large bowl, combine quinoa with veggies, apples, grapes,pecans and herbs. Toss to combine,
In a small bowl, combine garlic, lemon juice, yogurt, honey and a couple pinches of salt, pepper and chili.
Toss everything together and taste for seasonings, adding more salt if needed.

Notes

adapted from Camille Styles

/2014/06/25/loaded-quinoa-salad/

celery – Audrey's 74

Loaded Quinoa Salad