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Quinoa Vegetable Salad Recipe

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This recipe for Quinoa Vegetable Salad, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Carr & Family

Category:
Category:

Ingredients:  
Ingredients:  
Quinoa Salad:
1 cups quinoa, rinsed and drained
2 cup container chicken bone broth or 2 cups water for vegan
1 cup water
tsp salt
1 cup bell pepper cut into bite-sized pieces
1 cup cucumber cut into bite-sized pieces
1 cup cherry tomatoes cut in half
cup red onion finely chopped
cup feta cheese (optional)

Lemon Vinaigrette:
3 Tbsp honey or maple syrup for vegan
2 Tbsp lemon juice fresh
2 Tbsp white wine vinegar
cup extra virgin olive oil
tsp salt

Directions:
Directions:
Quinoa: Place quinoa, bone broth, water, and teaspoon salt in a medium-sized saucepan and bring ingredients to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed (you can also cook in rice cooker). Let quinoa cool to room temperature.

Lemon Vinaigrette:
In a small food processor or blender, combine honey, lemon juice, white wine vinegar, olive oil and teaspoon salt. Process for 2-3 minutes, or until vinaigrette has thickened.

Assembly: In a large bowl combine cooked quinoa, bell pepper, cucumber, cherry tomatoes and red onion. Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well. Chill quinoa salad for at least 2 hours before serving. Keep refrigerated between servings.

 

 

 

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