I don't know about you but I always make way too much quinoa and end up with tons of leftovers. This salad is the perfect way to use it all up. It has all the right elements. It's colorful, crunchy and filling. More importantly you can customize it any way you like by adding in any vegetables or leftovers you want. Best of all it can be ready in just minutes.
Cook Time: 20 Minutes
Makes: 3-4 Servings
All you need is:
About 4 cups of cooked quinoa *If you don't have any leftover quinoa simply prepare 2 cups of dry quinoa by bringing 5 cups of water to a boil and stir in the quinoa. Reduce the heat to medium low and cover with a lid for 15 minutes. Once it is done the quinoa will separate from the hulls and become translucent. Then simply place the quinoa into a fine strainer and rinse under cold water and drain it before using.
1 large summer squash diced
1 large zuchinni diced
1 cup of sun dried tomatoes diced (you can use the ones in or out of oil)
1 12-14 oz. jar of artichoke hearts (reserve about 1/4 a cup of the liquid)
2-3 tbs of fresh dill chopped (use more or less depending on your preference)
2-3 tbsl of fresh parsley chopped (use more or less depending on your preference)
2 green onions chopped
3-4 tsp of nutritional yeast *I love adding nutritional yeast it really mellows out the acidicy of the dish
3-4 tbs of extra virgin olive oil for drizzling
sea salt (I use pink himalayan salt) and pepper to taste
Look at how beautiful this spread is......
The final product...........