Download on the App Store
462553a7 b7a1 46cc 808a f5d20d925d93  2016 09 01 02 48 38
Jill Hopkins
Jill Hopkins

Farmers market quinoa salad

Cook quinoa in salted water, using 1.25 cups of water per cup of quinoa. Spread cooked quinoa on cutting board or baking sheet to cool.

This recipe is ideal for using up vegetables & herbs, so whatever is on hand will work. I used red bell pepper, cherry tomatoes, & shiitake mushrooms. Corn, green beans, potatoes, summer squash, onions, & cucumbers would also be good additions.

For dressing, I've used a homemade pesto. A balsamic or red wine vinaigrette would also work. Add salt & pepper to taste.