Yellow Zucchini and Quinoa Salad
There’s nothing like easy, delicious, quick meals especially in the summer when the kitchen can overheat in a nano second. Quinoa is not only a quick cooking grain but has a rather high protein content making this simple salad a balanced meal. The radishes and arugula make for a pretty intense salad that should tide your taste buds over until dinner time.
Looking for some more salad ideas to use up that bounty of farmers market produce? Look no further:
- Fresh Green Bean Salad
- Grilled Veggie Salad
- Heirloom Tomato Salad
- Honey Mustard Slaw with Beets and Pancetta
- Oasis Carrot Salad
YELLOW ZUCCHINI AND QUINOA SALAD (4 SERVINGS)
- 1-1/2 cup water
- ¾ cup quinoa – rinsed
- 1 yellow zucchini – finely chopped
- 5 radishes – finely chopped
- 2 cloves garlic – minced
- 1-1/2 cup arugula leaves
- 3 tablespoons extra-virgin olive oil
- 1 lemon – juiced
- pepper – to taste
In a small sauce pan combine water and quinoa over medium heat. Cook until water has been absorbed, stirring occasionally, for about 15 minutes. Allow quinoa to cool to room temperature. In the mean time combine the remaining 7 ingredients in an airtight container. When quinoa has cooled stir into ingredients in airtight container. Allow to chill for at least 30 minutes prior to serving.
Reader Comments (2)
Emily, this looks YUMMY! Learned about Quinoa from Summer's mom, Sue, a couple of weeks ago. Bought some at WF's on Shefield last weekend. Can't wait to give it a try.
Oh I love quinoa! Here is another recipe I think you will enjoy. Funny thing is I picked up some parsley to make this just today! http://justeatfood.com/n-572-quinoa-tabbouleh.html
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