Picnic Quinoa Salad Recipe



1. Info for Picnic Quinoa Salad Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Picnic Quinoa Salad Recipe

  • 3 cups quinoa
  • 6 cups vegetable stock
  • 3 zucchini, quartered lengthwise, then chopped
  • 8 ounces sweet cheese, diced
  • 8 ounces baby carrots, boiled, drained, then chopped
  • 6 ounces frozen corn, boiled and drained
  • 2 pieces broccoli
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil
  • 3 tablespoons Dijon
  • 1 lime , freshly squeezed
  • ½ cup red wine vinegar
  • ½ cup sun-dried tomatoes, finely chopped
  • ½ cup sweet basil, coarsely torn
  • 1 tablespoon salt
  • ½ teaspoon freshly cracked pepper

3. Directions:

  1. Making quinoa: 
  2. Fill a saucepan with the vegetable broth. Add the quinoa and bring to a boil. Cover and lower the heat to medium-low and cook for about 20 minutes until the liquid evaporates. Fluff the quinoa with a fork. Season with salt and pepper. Mix well. Cover and let cool to room temperature. 
  3. Fill a pot with cold salted water and bring to a boil. Add the whole broccoli pieces, bring back to a boil, then reduce the heat to medium-low. Cook for  5-6 minutes. Drain the water. Cover with ice-cold water ((this keeps the green color bright). Allow to cool a little, then drain the water.
  4. Cut into small wedges from the bottom. Pull and separate the small florets.
  5. In a blender, combine the mustard, honey, lime juice, vinegar and olive oil. Whisk well, season with salt and cracked pepper.
  6. Assembly: 
  7. Season the slightly warm quinoa with the dressing.
  8. In a large bowl, combine the quinoa, sun-dried tomatoes, carrot, corn, broccoli, zucchini, sweet cheese and sweet basil. Toss well.
  9. Serve at room temperature.
  10. Bon appétit!

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