Looking for a super healthy, filling, quick and EASY salad for a weeknight dinner or fast lunch? This is one of my absolute favorite summer meals. It fills you up, but isn’t heavy, you can make the quinoa ahead of time and just toss everything in a big bowl, and it uses up all the vegetable leftovers I start accumulating mid-week. I’ve included the full recipe with a honey dressing, but most of the time I prefer just the balsamic reduction (and its a little less sugar). I’ve listed some of my favorite summer veggies in the salad, but you can add ANYTHING. Another good variation is roasted beets, celery, kalamata olives and romaine with a sprinkling of feta cheese and oregano.
A note on balsamic reductions – they take about 5 minutes and you don’t have to do a thing, just let it simmer until most of the liquid has evaporated. However, if you’re looking for warp speed prep time, you can buy a balsamic glaze at pretty much any grocery store and call it a day.
Grab the kids for a little chopping and stirring, and you’ll have a huge colorful salad in no time!
- 2 cups quinoa, rinsed
- 2 cups vegetable broth
- 1 1/2 cups water
- Kale (Finely Chopped)
- Grape Tomatoes
- Yellow, Orange, Green Bell Peppers
- Banana Peppers
- Purple Onion
- 4 tbs olive oil
- 2 tbs balsamic vinegar
- 1 teaspoon honey
- Balsamic Reduction for drizzling
Add quinoa to vegetable broth + water in a medium saucepan – bring to boil, cover, reduce to medium heat & let simmer until all liquid is absorbed. Turn off heat and let quinoa sit for 5 minutes. Fluff with a fork and let cool.
In a small bowl wish together the olive oil, balsamic vinegar and honey. Pour into quinoa and toss. Salt and pepper to taste.
Toss with vegetables and drizzle with balsamic glaze/reduction.