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!