Quinoa is quite the superfood. Often mistaken for a grain, quinoa is actually a protein-packed seed. It’s gluten-free (yay!) and is a complete protein, containing all nine essential amino acids. It is also filled with magnesium and fiber, as if the other benefits weren’t enough to convince us.
The one drawback to this amazing food is the carbohydrate volume. While it is lower than rice and other traditional grains, it is high enough that you’ll want to limit the amount you eat. Of course, the kids need plenty of carbohydrates to support their active, growing bodies, so it’s totally fine if they want to load up.
This Summer Quinoa Salad is the ultimate potluck salad. It’s colorful and flavorful, dotted with crisp, colorful veggies. Enjoy it all summer long.
Note: Without the avocado, this salad will keep for up to 5 days in the fridge. If you’d like to enjoy it all week long, make a nice big batch without avocado and then simply add fresh avocado to each serving.
2 cups uncooked quinoa
4 cups broth (chicken or vegetable)
1 cup red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 carrots, diced
2 zucchini, diced
½ cup jicama, peeled and chopped
2 avocadoes, pitted, peeled and chopped
½ cup sun-dried tomatoes, minced
In a medium saucepan, combine the quinoa and broth over medium-high heat. Bring to a boil, then decrease to a simmer. Cover and cook for 20 minutes. Set aside.
In a large bowl, combine the bell peppers, onion, carrots, zucchini, jicama, avocado, sun-dried tomatoes, and cilantro. Stir in the quinoa.
In a small bowl, combine the dressing ingredients and mix well. Pour the dressing over the quinoa mixture and stir to combine. Chill in the fridge for 15 minutes. Serve and enjoy!