Summer Vegetable Quinoa Salad is full of nutritious veggies and then topped with a homemade lemon vinaigrette.  It is a healthy dish to bring to potlucks or summer picnics!

Quinoa is an incredible canvas to display all of the brilliantly colored and vibrant veggies of summer!

This Summer Vegetable Quinoa Salad is full of fresh veggies:

• Cherry Tomatoes
• Yellow Bell Pepper
• Cucumber
• Red Onion

Most of the time when we go to a potluck dinner or summer picnic, the majority of the dishes are not particularly healthy.

While this Summer Vegetable Quinoa Salad is super-good-for-you, it doesn’t taste like your ordinary healthy food.

What Makes this Summer Vegetable Quinoa Salad so special?

I have a secret tip for you today…

Have you ever tried cooking your quinoa in bone broth?!  Talk about some extra nutrients and flavor!!

If you have been keeping up with the site, you probably already know that I tore my ACL recently and had to have surgery.

But did you know that bone broth is an incredible source of nutrients and minerals that can aid in healing?

Yup!!  This Summer Vegetable Quinoa Salad is not just healthy due to the number of veggies it has, but it is EXTRA awesome thanks to the chicken-flavored bone broth the quinoa gets cooked in.

Nutrients – check!    Immune System Boost – check!  Improving joint health – check!!

Where can you find bone broth?

One of my favorite brands of bone broth is Kettle & Fire.  They make both their chicken and beef broths from organic vegetables and organically raised animals that have been grass fed.  You can find Kettle & Fire’s bone broth by going to their website.

PIN THIS SUMMER VEGETABLE QUINOA SALAD

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Summer Vegetable Quinoa Salad

Summer Vegetable Quinoa Salad is full of nutritious veggies and then topped with a homemade lemon vinaigrette. It is a healthy dish to bring to potlucks or summer picnics!

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 servings

Calories 386 kcal

Author London

Ingredients

Quinoa:

• 1 ½ c quinoa rinsed and drained
• 2 c container bone broth chicken flavored, or 2 cups water for vegan
• 1 c water
• ½ tsp salt

Lemon Vinaigrette:

• 3 Tbsp honey or maple syrup for vegan
• 2 Tbsp lemon juice fresh
• 2 Tbsp white wine vinegar
• ½ c extra virgin olive oil
• ¼ tsp salt

Quinoa Salad:

• 1 c bell pepper cut into bite-sized pieces
• 1 c cucumber cut into bite-sized pieces
• 1 c cherry tomatoes cut in half
• ½ c red onion finely chopped

Instructions

Quinoa:

1. Place quinoa, bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.

2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.*
3. Let quinoa come to room temperature before combining with remaining ingredients.

Lemon Vinaigrette:

1. In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil and ¼ teaspoon salt.
2. Process for 2-3 minutes, or until vinaigrette has thickened.

Quinoa Salad Assembly:

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

Recipe Notes

*You can also cook quinoa in a rice cooker.

Nutrition Facts

Summer Vegetable Quinoa Salad

Amount Per Serving

Calories 386 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 339mg 14%

Potassium 404mg 12%

Total Carbohydrates 41g 14%

Dietary Fiber 4g 16%

Sugars 11g

Protein 10g 20%

Vitamin A 18.3%

Vitamin C 50.3%

Calcium 3.2%

Iron 13.6%

* Percent Daily Values are based on a 2000 calorie diet.

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