Quinoa Summer Salad with Broccoli, Tomatoes, and Corn

When I went to Costco, I found another bargain, Organic Quinoa, 4 lbs for $9.99. This is a real good deal . because some places, it is almost $4 per lb. I was anxious to make something with the quinoa, and we needed a side dish for our jalapeno chicken sausages. I  remembered Kim@LivLife, and herQuinoa Salad with Avocado, Black Beans and Chipotle Lime Dressing  but I didn't have all of the ingredients.  Then I saw this very versatile recipe on the quinoa bag for Summer Quinoa Salad. The salad uses cooked quinoa with a variety of vegetables, fruits, and herbs, any that you might have on hand.

The salad turned out so well, as you can see.  Even with the dressing, the leftovers will keep a couple of days in the fridge.  I had some for lunch yesterday.  Cooked quinoa will keep in the fridge for several days, as well.  Next time, I might make a breakfast quinoa.  There are so many possibilities with the cooked quinoa; breakfast, lunch or dinner. Whatever you make, you will enjoy it, and it's so easy and quick to make this beautiful salad.

Quinoa Summer Salad with Broccoli, Tomatoes, and Corn from Earthly Choice  Makes 6 cups

Ingredients:

2 cups vegetable, chicken stock, or water

1 cup quinoa   Earthly Choice is pre-rinsed Rinse if   needed

4 cups of vegetables or fruit such as: Fresh raw or diced or sliced

cucumber, tomatoes, stone fruit, peppers, mushrooms or grapes, 

avocado and /or steamed veggies like, broccoli or asparagus spears, 

 sliced zucchini, green beans. pea pods, corn kernels, black beans, 

 squash, or diced pumpkin.

1/2 diced red onion I used green onions.

2 tbsp lemon or lime juice   I used lime juice

1 tbsp balsamic or wine vinegar

3 1/2  tbsp. olive oil

 Salt and Pepper to taste

          1/2 c chopped cilantro or parsley   

          3 tbsp sliced or chopped nuts I didn’t use these. 

Directions:

Using two cups of broth or water for one cup of quinoa, combine broth and quinoa in medium saucepan.  Bring the mixture to a rapid boil, cover and reduce heat to simmer, until quinoa is tender, but still chewy and white spiral-like threads appear around each grain, for about 15 minutes. Allow to cool.

In large bowl combine veggies and fruit of your choice with lemon or lime juice, vinegar, and olive oil.  Season with salt and pepper, as desired. Toss in the cooled quinoa, nuts, cilantro, taste and adjust seasonings, if needed.  Serve chilled, and garnish with more herbs, if desired.

 This is not a sponsored post, and the opinions expressed here are mine

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck#16
Stop by and say Hi to Brandie!