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Summer Vegetable Salad with Quinoa

The epitome of summer...quick cooking, filled with seasonal veggies and in the form of a salad...and you get to have your whole grains, too...all in less than 25 minutes.

Extra virgin olive oil
1 small leek, split lengthwise, rinsed well, thinly sliced
sea salt
2-3 carrots, diced
2-3 yellow summer squash, diced
1-2 scallions, thinly sliced on the diagonal, for garnish

Quinoa Salad
1 cup quinoa, rinsed well
2 cups spring or filtered water
pinch sea salt
2 scallions, diced
1/2 cup fresh/frozen corn kernels
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 teaspoon umeboshi or red wine vinegar

1 teaspoon balsamic vinegar

To prepare the vegetables, heat a small amount of oil in a skillet. Saute leeks, with a pinch of salt, until limp, about 1 minute. Add carrot, a pinch of salt and saute 1 minute more. Add yellow squash and stir until combined. Season to taste with salt. Saute until vegetables are crisp-tender, about 5 minutes. Rinse quinoa well and place in a sauce pan with water. Bring to a boil, loosely covered. Add salt, cover and simmer until all liquid has been absorbed into grain and the quinoa has opened up. Remove from heat and stir in scallions, corn, pepper and vinegars. To serve, place a scoop of quinoa salad in the center of individual salad plates. Spoon vegetables around the grain and serve, garnished with fresh scallion slices.

Makes 6-8 servings.


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