Summer Quinoa Veggie Salad
Chef Rachel FitzGerald once told me that summer cooking is just chopping. And as I was making this salad, I found myself agreeing with her. Don’t let all the chopping scare you, though! This salad is chock full of plant-based protein and crisp summer veggies. It’s hearty and refreshing and gets better as it sits in the fridge.
By Sarah Gorman
Ingredients
Bone Broth Quinoa
2 cups bone broth, veggie stock or water
1 cup quinoa
pinch of salt
2 cans chickpeas, rinsed
2 regular sized cucumbers, chopped
½ red onion, chopped
1 bell pepper, chopped
1 pint cherry tomatoes, quartered (quartering them is a big tedious, but I like the tiny, tangy tomato bites!)
½ bunch fresh parsley, chopped
½ bunch fresh mint, chopped
½ cup shelled pistachios
1 cup feta cheese, crumbled
Dressing
½ cup lemon juice
2 tablespoons red wine vinegar
½ cup olive oil
1 tablespoon maple syrup, honey, or sugar
Salt and pepper to taste
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Combine dressing ingredients to a jar or bowl and shake or whisk to combine. Taste and adjust seasonings. It should taste like you want to DRINK IT. Not really, but it should taste really good.
Bring stock or water to a boil and add quinoa. Cover, reduce heat and simmer for about 15 minutes until the quinoa is fully cooked and soft, add more liquid if needed. Set aside to cool while you get chopping!
Mix all your chopped veggies in with the quinoa, drizzle with salad dressing and top with feta and pistachios. Enjoy!
