June 13, 2012

The Veganette for Earth Eats: Basil Quinoa Salad

A new, quick and easy recipe is up on the Earth Eats blog! In the summer I make many variations on this salad, substituting available grains, fresh herbs, and seasonal vegetables. Here's one take on a quick quinoa salad that rings in the summer days with handfuls of fresh basil, sweet red pepper, and crunchy cucumber. Serve warm or cold! 

2 cups quinoa
3 cups vegetable broth (I suggest Better than Bouillon Mushroom stock)
2 cups fresh basil (chopped)
1 red pepper (chopped finely)
1 cucumber (sliced finely)
1/2 red onion (sliced finely)
salt,  pepper, crushed red pepper to taste

After rinsing, combine the quinoa and vegetable broth in a medium-sized saucepan and bring to boil. Lower heat and cover for 15 minutes or until soft. Remove from heat. During this time, slice your vegetables into perfect shapes. Toss to combine, adding salt, pepper, and crushed red pepper to taste. It's as easy as that!


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