I’ve talked a lot on this blog about my hate/love relationship with salad. I eat it for my health but I usually find it flavorless, dull and unsatisfying. So I always try to come up with ways to make it more palatable to me, or even something I (gasp) enjoy. Well my friends, this week I actually made it to salad enjoyment status with this incredible summer fresh quinoa salad. It was really simple to make too!
I just dressed the salad with my favorite store bought avocado cilantro dressing with a yogurt base. It gave it fantastic creamy texture. Use your own favorite dressing though, this salad works with any dressing! Oh my goodness, the quinoa and almonds really gave this summery salad substance while still keeping it light. The roasted veggies had so much flavor. I hope you all love it as much as I did! xoxo
This is such a satisfying and wonderful summer fresh quinoa salad filled with cherry tomatoes, spinach, zucchini and basil!
- 2 cups vegetable stock
- 1 cup uncooked quinoa
- 10.5 ounces cherry tomatoes about a pint, halved
- 1 whole zucchini diced small
- 1 dash olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
- 2 cups baby spinach
- 1 cup sliced almonds
- 6 leaves fresh basil roughly chopped
- salad dressing your favorite kind to taste
First, pre-heat the oven to 350. Then get a small pot on the stove and bring the stock to a low boil in it. Pour in the quinoa and give it a stir, then cover the pot and turn the heat to low. Let the quinoa cook until tender for about 10-12 minutes. The little tendrils should pop out and the liquid all cooked off. While the quinoa cooks, transfer the halved cherry tomatoes and diced zucchini into a baking dish. Add the olive oil, salt, pepper and garlic powder and toss everything well to coat the veggies. Get the baking dish into the hot oven to roast the veggies for about 15 minutes. The zucchini should get tender but not be turned to mush.
Take the cooked quinoa and fluff it up with a fork when it is done. Then transfer it to a large bowl and toss it thoroughly with the roasted zucchini and tomatoes, the spinach, almonds and basil. Dress it with your favorite salad dressing (I found a wonderful avocado cilantro yogurt based one) and serve immediately warm or at room temperature! It also is fantastic chilled.