Wednesday, August 7, 2013

Farmers' Market Summer Quinoa Salad!

Corey and I are obsessed with Quinoa because it is so versatile and satisfying. Quinoa is an edible seed and all the rage right now. It has earned its reputation as the go to ingredient in all easy healthy recipes. A little goes a long way; you will be amazed at how it multiplies in size once cooked. Season it properly, add it to a blend of your favorite market veggies and you have a well-balanced, colorful meal. The best part about quinoa is that it makes the perfect foundation to any seasonal vegetable at the farmers market.

So in the spirit of National Farmers’ Market Week- Farmers' Market Summer Quinoa Salad! You can enjoy this recipe all year long and switch up the vegetables depending on the season and your cravings.
  • 1 ¾ cups broth ( chicken or veggie)
  • 1 cup quinoa, rinsed and drained
  • 1 TBSP extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, quartered and sliced
  • 1 small squash, quartered and sliced
  • 2 green onions
  • salt & pepper
  • 1 tomato, chopped
  • 2 Tablespoons lime juice                                   
  • 2 Tablespoons chopped basil 
Bring broth to a boil in a saucepan and add quinoa. Turn the heat to medium-low and cook with the lid on until broth is absorbed and quinoa is fluffy.

Sauté garlic with oil in a large skillet until golden brown. Add chopped veggies, salt, and pepper to the skillet and cook until tender. Turn heat off and immediately add cooked quinoa and combine.

Serve hot or cold. Garnish with lime and basil.

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