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

Directions:

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!