Thunder and lightning has preoccupied our weather here lately. It’s been humid here, as evidenced by my garden weed pulling that left me changing my clothes after only a half an hour. By the time the afternoon and early evening rolled around and several more rounds of lightning and thunder rolled in–cooking was NOT an option as the power flickered. The moisture has been nice. The sprinkler is getting a break, the garden is happily soaking up the extra water and the kids love heading out to the trampoline to play and make mud pies.
But tonight, I just wanted a nice, cool salad. So I came up with this veggie quinoa salad. Enjoy it cold, or warm the veggies to soften them beforehand. I had my veggies raw with cooked quinoa. I usually cook my quinoa in my rice cooker. I just remember 1 part quinoa to 2 parts water. So if I use 1 cup of quinoa I use 2 cups of water. Easy!
This meal is really, really versatile and you really mix and match the vegetables depending on what’s in season during the summer. There was no yellow squash at my local market, so I omitted it this time but for sure will add it in next. For an extra kick, you can add the Anaheim peppers. If you aren’t looking for it, your salad will still taste good without it.
Adapted From Sunflower Market Recipes
1 cup quinoa, cooked according to package directions
1 10-15oz can black beans, rinsed
1/2 cup cherry or sweet grape tomatoes, quartered
1/8 cup chopped green onions
1/2 red bell pepper, chopped
1/2 cup yellow squash or yellow bell pepper, chopped (optional)
1/2 green bell pepper, chopped
1/4 cup cilantro, chopped
1/4 cup Anaheim pepper, chopped (optional)
Oil and vinegar, to taste
Salt and pepper, to taste
Feta cheese, (optional)
Cook quinoa according to package directions. Mix vegetables and beans in bowl until well incorporated. Mix in the quinoa, add salt, pepper, olive oil and vinegar to taste. Transfer to bowls, sprinkle with feta cheese if desired.
(Omit feta if vegan)
Quinoa Salad by Delightful Delicacies
Quinoa Salad with Lemony Dressing by Green Gourmet Giraffe
Lemon-Thyme Quinoa and Roasted Vegetable Salad by Cate’s World Kitchen