Quinoa Summer Salad

The reliable Summer Quinoa Salad made with a satisfying combination of sautéed veggies, black beans, corn, and fresh basil all tossed with a lemon balsamic dressing!

Oh how A cook LOVE a good summer salad and this one has all your favorite components! A cook actually came up with this salad 8 years ago while on a beach trip with the girlfriends. It was nearing the end of the week and we had all these leftover veggies that needed to be used up so A cook threw them all in this big salad and it was absolutely satisfying! While this salad is meant to be served

This bright and refreshing salad is super straightforward to throw together! It makes a TON too so this quinoa salad is really great for your weekly meal prep.

What goes in

• 1 cup uncooked quinoa
• 1 1/2 cups vegetable broth, or chicken broth
• 1 red onion, chopped
• 7-8 mini sweet peppers, seeded and chopped
• 1 cup broccoli florets, trimmed
• 1 cup corn, fresh or frozen
• 1 (15 ounces) can black beans, rinse
• Handful fresh basil, chopped
• Juice of 2 lemons
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey, or maple syrup
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• Pinch of red pepper flakes

How it comes together

1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 1/2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes. Turn heat off (still covered) and allow quinoa to sit for 5 minutes, then fluff with a fork. Allow quinoa to cool before adding in the rest of the salad (you can also make this a day ahead).
2. Meanwhile in a large skillet, drizzle olive oil and sauté onion, sweet peppers and broccoli until onion is translucent and peppers are soft, about 5 minutes. Add mixture to cooled quinoa then add corn and black beans, mixing well.
3. In a separate bowl, whisk together lemon juice, balsamic vinegar, honey, olive oil, red pepper flakes and salt/pepper. Drizzle over salad and toss well. Once salad is coated, mix in the fresh basil and serve immediately while warm or cover and let chill in the fridge for at least an hour to let the flavors marinate. Enjoy!

Keep in mind

*Quinoa salad will last in the fridge in a sealed airtight container for 4 to 5 days.