Summer Vegetable Quinoa Salad with Bone Broth
Ingredients
1 ½ cups quinoa, rinsed and drained
1 carton Kettle & Fire Chicken Bone Broth
1 cup water
½ teaspoon salt
3 tablespoons honey
2 tablespoons lemon juice, fresh
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
¼ teaspoon salt
1 cup bell pepper, cut into bite-sized pieces
1 cup cucumber, cut into bite-sized pieces
1 cup cherry tomatoes, cut in half
½ cup red onion, finely chopped
Preparation
1
Place quinoa, Kettle & Fire chicken bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.
2
Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.
3
Let quinoa come to room temperature before combining with remaining ingredients.
4
In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt.
5
Process for 2-3 minutes, or until vinaigrette has thickened.
6
To assemble the quinoa salad, in a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, and red onion.
7
Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well.
8
Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!
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About
This Summer Vegetable Quinoa Salad with Kettle & Fire Bone Broth is tossed in a lemon vinaigrette. It's a quick and nutritious recipe for summer picnics or potluck dinners!
Yield:
6 Servings
Added:
Friday, June 9, 2017 - 4:55am
