Summer Quinoa Salad

By ldelmas

Ingredients

• Ingredients
• 1.5 cups Quinoa (either yellow or red)
• 3 cups water or chicken broth
• 1 large yellow squash (cubed)
• 1 large green squash (cubed)
• 5 stalks asparagus
• Half cup red onion – fine dice
• 1/2 cup pinenuts – toasted (or sub walnuts if desired)
• 1/2 cup dried cherries (or sub cranberries)
• 1/2 cup dried cherries (or sub cranberries)
• 1/3 cup olive oil (or to taste)
• 1/2 cup balsamic (or to taste)
• Sea salt
• Black pepper
• Pinch dried thyme

Preparation

Step 1

In large sauce pan, combine water/chicken broth with quinoa and cook until liquid evaporates and quinoa is fluffy with a slight ‘bite” – set aside. Toast pinenuts over low heat in small pan for 5 minutes, making sure to stir to prevent burning; soak dried cherries in water – set aside. In medium pan, heat up olive oil and throw in diced red onion; sauté until translucent. Add yellow squash, green squash and asparagus with half of the balsamic vinegar – cook until veggies are medium soft but still retain color; Season veggie mix with salt, pepper and thyme. Add veggie mix, pinenuts and soaked dried cherries to quinoa in large sauce pan. Add remaining balsamic vinegar, and additional seasoning/olive oil to taste. Enjoy immediately or refrigerate for a cold summer dish.