Summer quinoa salad is a great way to use chopped garden vegetables and fruits all in one delicious meal that can be eaten any time of day. This one has a nice mix of both veggies and berries, and added nuts for extra protein. Olive oil, freshly ground salt & pepper, lemon and fresh basil are all you need for a summery flavor.
Quinoa is a grain with a lot of healthy nutrients and it is also gluten free. It is easy to make in 15 minutes over the stovetop and can be stored in the fridge once it is cooked. (Bring two cups of water to a boil and add one cup of quinoa. Simmer for about 15 minutes until all water is absorbed).
Chop or slice into small pieces:
1/2 cup of yellow squash
1/2 cup of zucchini
1/2 cup of red cabbage
1/2 cup of radishes
1/4 cup of basil
Add chopped and slice berries and nuts:
3/4 cup of strawberries
1/2 cup of blackberries
1/2 cup of walnuts
one ripe avocado
Toss everything together in a bowl and add a few TB. of olive oil. Squeeze the juice of a lemon over it and add freshly ground pepper and sea salt.
Serve and enjoy!