Summer Quinoa Salad


Summer Quinoa Salad

This cold salad is perfect on a hot summer day.  With all the protein, this can be your main dish!  It’s a nice balance of fat, protein, and carbohydrates to leave you feeling satisfied for a longer period of time. Use local and organic ingredients whenever possible.

Summer Quinoa Salad

Modified from recipe:  here

  • Number of Servings: 4
  • Calories: 416
  • Fat: 8 g
  • Protein: 14 g
  • Carbs: 39 g

Salad Ingredients:

  • 1 cup Quinoa
  • 1 (14 oz.) can Low Sodium Chicken Broth (or Vegetable Broth)
  • 1 can Garbanzo Beans rinsed and strained
  • 1 can Fire Roasted Tomatoes strained
  • 2 teaspoons diced Sweet Onion (more if desired)
  • 15 Cilantro Leaves
  • 5 Flat-Leaf Italian Parsley Leaves
  • Salt & Pepper to taste
  • Optional:  Goat Cheese

Dressing Ingredients:

  • 1.5 tablespoons Apple Cider Vinegar
  • Juice & Zest of 1/2 a Lemon
  • 1-2 cloves Garlic minced
  • 15 Cilantro Leaves
  • 5 Flat-Leaf Italian Parsley Leaves
  • 1/4 cup EVOO
  • Salt & Pepper to taste


  1. Bring 1 can chicken broth and 1 cup quinoa to a boil in a sauce pan.  Reduce heat and cook for 10-12 minutes until most liquid has absorbed.
  2. While quinoa is cooking, put all dressing ingredients into a  blender and mix until well blended.
  3. When quinoa is finished cooking, use a slotted spoon to put quinoa into a mixing bowl.
  4. Add dressing and mix thoroughly.
  5. Add garbanzo beans, tomatoes, onion, cilantro, parsley, salt & pepper.  Mix thoroughly.
  6. Chill for a couple hours.
  7. Garnish with more parsley and cilantro if desired and 1 ounce of goat cheese.  Enjoy!



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