Quinoa Salad
This summer we are looking for nutrient-rich meals that are not only good for you, but easy to prepare! Quinoa is one of those ingredients that is rich in both protein and fiber! We cook our quinoa in bone broth for an extra protein boost. This dish is great as a side to any backyard cookout or as an easy weekly meal prep item. Add grilled chicken or shrimp and you're set!
Ingredients
Quinoa:
- 1 cup organic white quinoa
- 2 cups chicken bone broth
- 1/2 tsp salt (We love TDW Mineral Salt!)
Vegetables:
- 1 seedless cucumber scoop out the center and cut into small dice
- 1 red bell pepper veins and seeds removed, small dice
- 1 cup shredded carrots
- 4 green onions thinly sliced
- 1/2 bunch cilantro stems removed, roughly chopped
Dressing:
- 3 tbsp coconut aminos
- 1 tbsp honey
- 2 tsp sesame oil
- 2 tbsp lime juice
- 1 in piece of ginger peeled and grated on a microplane
- 1/4 tsp garlic powder
- 1/2 tsp red pepper flakes
Instructions
- In a saucepan, combine quinoa, broth, and salt. Bring to a light boil then reduce heat to simmer and cover with a lid. Cook for 15 minutes. When the quinoa is finished cooking, remove the lid and place the pan aside to let the quinoa cool. About 10 to 15 minutes.
- While the quinoa is cooking, prep your veggies. Place all of the cut vegetables into a large mixing bowl. You will add the cooled quinoa to this bowl.
- For the dressing, combine all of the ingredients and whisk well.
- Combine the cooled quinoa, vegetables, and salad dressing all together. Garnish with extra green onions and cilantro. Add a squeeze of lime and toasted white sesame seeds. Enjoy!