Everything is coming up in the garden this week! Tomatoes, peppers, all the fresh herbs. This zesty summer salad makes great use of all your garden veggies or what you picked up from the local farmer’s market. It is also low in fat and loaded with protein and vitamins.
3 cups flavored vegetable broth ( I like College Inn culinary broth in Thai Coconut Curry)
1 1/2 cups uncooked tricolor quinoa
1/2 cup coarsley chopped and seeded tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh italian parsley
1/2 cup craisins (dried cranberries)
1/2 cup chopped orange bell pepper
3 tablespoons aged balsamic vinegar
1 tablespoon olive oil
2 green onions, finely chopped
1/2 cup cucumber, finely diced
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
Combine broth and quinoa in medium saucepan; bring to a boil. Cover and reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat and fluff with fork, then set aside. In large bowl, mix together all other ingredients. Add quinoa and mix well. Refrigerate until chilled or serve at room temperature, if you prefer. This makes 8 large servings – with leftovers!