This Garden Vegetable Quinoa Salad will make your mouth water. Summer salads combining seasonal garden vegetables and pantry staples make delicious meals. Quinoa, one of my pantry staples (besides being gluten-free), is a go-to for quick meals, it cooks in 16 minutes, is light and full of protein. Serve this salad stuffed into a scooped out
heirloom tomato or as-is on top of your favorite salad greens. Take a look at my other salads.
Garden Vegetable Quinoa Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
- 1 cup quinoa, white or tri color washed and drained
- 1 cup string beans green or yellow, cut into 1 inch sized pieces
- 1/2 cup onion, minced
- 1 medium yellow squash, small dice
- 2 cups tomato, ripe, medium dice
- 2 tablespoon olive oil
- 2 tablespoon lemon juice, fresh
- 1 teaspoon salt
- large handful basil and parsley, fresh chopped
- 6-8 medium-large tomato, cut off top and scoop out insides optional
Instructions
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Bring medium sized pot of water to a boil, add a 1/2 teaspoon of salt. Add rinsed quinoa to boiling water and cook at a simmer for 10 minutes, stirring occasionally. Add green beans to quinoa and continue cooking for 6 minutes. Drain quinoa and beans, shake off excess water and place in a medium sized mixing bowl. Heat a skillet over medium heat, add 1 tablespoon coconut oil, onions and yellow squash. Saute for 5-6 minutes until onions and yellow squash have softened. Add sauteed vegetables to bowl with quinoa. Add tomato and any juices, olive oil, lemon juice, salt, basil and parsley, stir to combine. Taste and adjust seasonings as needed.
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If you are serving salad in a tomato, prepare tomato, by slicing off top of tomato. Scoop out some of the insides with a small spoon- (chop up the insides and add them to your salad). Fill scooped out tomato with quinoa salad. Enjoy!
made it today it was delicious, thanks edith
so glad you enjoyed it Edith- thanks for letting me know 🙂