Broken Teepee: Quinoa with Summer Vegetables and Lemon Honey Vinaigrette - Recipe

Thursday, August 08, 2013

Quinoa with Summer Vegetables and Lemon Honey Vinaigrette - Recipe

It's time for another Food Blogger's Challenge! This week the food is quinoa. If you have never had this tasty grain/seed you are in for a treat. It's easy to cook and slightly nutty - like me! It's a perfect vehicle for easy summer salads or heartier winter fare. Obviously today I'm showing you a summer salad using some of the vegetables that hubby brought in from the garden.

This time of year we tend to eat a lot of fresh vegetables. The garden is in full production mode and he brings in a bounty almost every day. It seems foolish to me to pull something out of the freezer when I have the makings of a meal right in front of me. We eat very little meat in the summer - quite often it's whatever has come in mixed with a grain or some pasta. Last night it was a veggie pizza.

For this salad I had broccoli, zucchini (there is ALWAYS zucchini) and green beans. A light vinaigrette and it was dinner. Filling and light which is perfect because oftentimes we don't sit down to dinner until after 8PM as he is out harvesting after he gets home from work. Neither one of us wants a heavy meal at that time of night.

It's a very versatile recipe; any mix of vegetables and any vinaigrette will get you there.


Quinoa with Summer Vegetables with Lemon Honey Vinaigrette

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2 cups assorted vegetables, cut into bite sized pieces
1 1/2 cups cooked quinoa
1/2 cups raisins
salt and pepper

Lemon Honey Vinaigrette

1 TBS fresh lemon juice
1 tsp honey (or more to taste)
2 TBS canola oil
salt to taste

Cook the quinoa per package instructions - bring salted water to a boil. Add quinoa, boil for about 12 minutes, drain. Set aside until ready to add to salad.

Add the cut vegetables - I had green beans, zucchini and broccoli. I blanched the green beans and broccoli in boiling water for 1 minute. I cursed the zucchini. I made sure they were in bite sized pieces.


Add the vegetables, quinoa and raisins to a bowl, mix.

Make the vinaigrette:  mix the honey and lemon juice. Add the oil and whisk until emulsified. Season with salt and pepper to taste.


Add the dressing to the mixture in the bowl and stir until dressed. Let sit for about 15 minutes and serve.


Could not be easier! You can make this any way you want - any vegetables you might have on hand. It would be good with apple or pear. It's quick, it's easy, it's delicious!


I gave the leftovers to the hubby the next day for his lunch and he said it was even better. Gotta love a meal like that!

Be sure to check out all of the other great quinoa meals!




4 comments:

  1. i love quinoa! this looks so good but no raisins for me. i am raisin phobic!

    ReplyDelete
  2. Sounds yummy! Just used my "Epi Clipper" and added it to my recipe box! What did we do before the internet???

    ReplyDelete
  3. Oooh I bet the dressing was really good with the quinoa! Sounds like the flavors would go really well together.

    ReplyDelete
  4. This was my first time using Quinoa, but I thought it was good. Looking forward to all the ways it can be used! Great idea in a salad!

    ReplyDelete

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