I don't know about you but I always make way too much quinoa and end up with tons of leftovers. This salad is the perfect way to use it all up. It has all the right elements. It's colorful, crunchy and filling. More importantly you can customize it any way you like by adding in any vegetables or leftovers you want. Best of all it can be ready in just minutes.
Cook Time: 20 Minutes
Makes: 3-4 Servings
Ingredients
About 4 cups of cooked quinoa
1 large summer squash diced
1 large zucchini diced
1 cup of sun dried tomatoes diced (you can use the ones in or out of oil)
1 12-14 oz. jar of artichoke hearts (reserve about 1/4 a cup of the liquid)
3 tbs of fresh dill chopped
3 tbs of fresh parsley chopped
2 green onions chopped
1 lemon
3-4 tsp of nutritional yeast
3-4 tbs of extra virgin olive oil for drizzling
sea salt to taste
Preparations:
First add the cooked quinoa into a large bowl.
Next add in the remaining vegetables and herbs.
Squeeze your desired amount of lemon juice, artichoke liquid and drizzle on the olive oil and mix well.
Add in the nutritional yeast, salt and pepper to taste.
Look at how beautiful this spread is......
Leftover quinoa.......
The final product...........
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.
