Quinoa Salad With Bone Broth

Meet the perfect side dish to bring to any summer BBQ, picnic or potluck: quinoa salad with bone broth. The secret is to cook your quinoa (or any grain) in bone broth for a rich depth of flavour you and your friends will love. Quinoa salad satisfies like no other. That’s because it is a superfood grain alternative with fiber, protein and nutrients. Cooking quinoa in bone broth gives even more protein. Quinoa salad is full of collagen protein and vegetables that leave you feeling nourished and energized. Summer calls for bright, refreshing tastes. This lemon vinaigrette complements the salad by highlighting the vegetable flavours. It's a light and colourful meal or side dish for any occasion. You can complete this recipe in 30 minutes. It stores well in the fridge for up to 5 days.

INGREDIENTS

● 1 cup quinoa (rinsed)
● 3 cups organic bone broth (if you want to make your own, try this delicious recipe here)
● 1 red pepper, diced
● 1 medium cucumber, diced
● 1 cup fresh or frozen and thawed sweet corn
● 1 cup cherry tomatoes, halved
● 1/3 cup walnuts or pecans, chopped (toasted if you prefer)
● 1/3 cup cilantro or basil, chopped
● 1 lemon, zested and juiced (2-3 tbsp juice)
● 1tbsp maple syrup
● 3 tbsp avocado oil
● salt and pepper, to taste
● Optional: top with sliced avocado

INSTRUCTIONS

1. Place quinoa in a medium sized pot with bone broth and a dash of salt. Bring to a boil then reduce heat to low.
2. Cover and cook for about 12-15 minutes until water is absorbed. Set aside to cool.
3. In a small bowl, add lemon juice, maple syrup, avocado oil, salt and pepper.
4. Whisk together until thickened.
5. Once quinoa is cooled, add to a large salad bowl.
6. Add red pepper, cucumber, corn, tomatoes, nuts, and cilantro. Add in the lemon zest, lemon dressing, salt and pepper.
7. Mix together until combined.
8. Serve immediately or place in the fridge before serving.