Summer Quinoa Salad
This recipe is gluten-free 2 cups uncooked quinoa, rinsed well 3 ½ cups veggie broth 1 red bell pepper, finely diced ½ cup red onion, finely chopped ¾ cup dried cranberries, roughly chopped 1-2 avocados, diced 1 cup cilantro, chopped Dressing: 1/3 cup red wine vinegar 2 T. Dijon mustard 1 T. raw agave nectar…
This recipe is gluten-free
2 cups uncooked quinoa, rinsed well
3 ½ cups veggie broth
1 red bell pepper, finely diced
½ cup red onion, finely chopped
¾ cup dried cranberries, roughly chopped
1-2 avocados, diced
1 cup cilantro, chopped
Dressing:
1/3 cup red wine vinegar
2 T. Dijon mustard
1 T. raw agave nectar
2 T. olive oil
½ tsp. sea salt
¼ tsp. cayenne pepper (optional)
- Add quinoa, veggie broth, and a pinch of salt to a small pot, cover, and bring to a boil.
- Reduce heat to medium-low, crack the lid slightly to allow some steam to escape, and let simmer until all of the liquid has been absorbed.
- Remove from heat, fluff with a fork, and transfer to a bowl to cool.
- Whisk the dressing ingredients together.
- When the quinoa has fully cooled, stir in the rest of the ingredients along with the dressing.
- Serve and enjoy.