Summer Vegetable Quinoa Salad*

By srumbel

Bursting with vegetables, this Summer Vegetable Quinoa Salad will become a warm-weather favorite. Full of healthy grains and veggies!
from amandascookin.com

Ingredients

• 15 15 can 15 oz can chicken broth
• 15 15 can 15 oz can chicken broth
• 15 15 can 15 oz can chicken broth
• 1 1 1 cup uncooked quinoa
• 1 1 1 cup uncooked quinoa
• 1 1 1 cup uncooked quinoa
• 1 1/2 1 1/2 1/2 cups frozen corn cooked and cooled
• 1 1/2 1 1/2 1/2 cups frozen corn cooked and cooled
• 1 1/2 1 1/2 1/2 cups frozen corn cooked and cooled
• 1 1 1 medium cucumber halved lengthwise and sliced
• 1 1 1 medium cucumber halved lengthwise and sliced
• 1 1 1 medium cucumber halved lengthwise and sliced
• 1 1 1 pint grape tomatoes halved
• 1 1 1 pint grape tomatoes halved
• 1 1 1 pint grape tomatoes halved
• 1/2 1/2 1/2 cup smoked gouda cheese diced
• 1/2 1/2 1/2 cup smoked gouda cheese diced
• 1/2 1/2 1/2 cup smoked gouda cheese diced
• 1/2 1/2 1/2 cup red onion diced
• 1/2 1/2 1/2 cup red onion diced
• 1/2 1/2 1/2 cup red onion diced
• 1/4 1/4 1/4 cup minced fresh parsley packed
• 1/4 1/4 1/4 cup minced fresh parsley packed
• 1/4 1/4 1/4 cup minced fresh parsley packed
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup extra virgin olive oil
• 1/4 1/4 1/4 cup seasoned rice vinegar
• 1/4 1/4 1/4 cup seasoned rice vinegar
• 1/4 1/4 1/4 cup seasoned rice vinegar
• 2 2 2 tablespoons white wine vinegar
• 2 2 2 tablespoons white wine vinegar
• 2 2 2 tablespoons white wine vinegar
• 1/2 1/2 1/2 teaspoon mayonnaise
• 1/2 1/2 1/2 teaspoon mayonnaise
• 1/2 1/2 1/2 teaspoon mayonnaise
• to to taste
• to to taste
• to to taste
• 4 ground black pepper about 4 turns
• 4 ground black pepper about 4 turns
• 4 ground black pepper about 4 turns

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Combine chicken broth and quinoa in a saucepan. Bring to a boil, reduce heat to low, cover simmered for 10-15 minutes. Remove from heat and cool completely. Place in refrigerator while you make the rest of the salad.

In a large bowl, combine the corn, cucumber, tomatoes, gouda cheese, red onion, and fresh parsley. Toss gently to combine. Add quinoa and toss again.

In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine.

Pour half of the dressing over the salad and toss to combine. Test it for flavor, add more dressing if desired. Chill in refrigerator for at least two hours before serving.

Recipe Notes

If you want to reduce the calorie or fat count you can cut out the cheese.

You can reduce the sodium by cooking the quinoa in water instead of chicken broth.

To add more protein, add in a cup of diced cooked white chicken meat.

Servings: 7 cups

Nutrition Facts
Summer Vegetable Quinoa Salad
Amount Per Serving (0.75 cup)
Calories 270 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 349mg 15%
Potassium 534mg 15%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%