Fresh veggie quinoa summer salad is the perfect side dish to bring to a summer barbecue! The sweet and tangy flavor is perfect for a hot day.
Well, I crossed one thing off of my summer to-do list: I hosted a tie dye party. We had a few friends over, and spent the morning tie dying some shirts. We had several adults, and 12 kids here, and it was a lot of fun! We tried a few different designs out, and I was really happy with how the shirts turned out. One little tip: that dye stains. They are not lying when they say it will stain anything it gets on. That includes skin. I have an interesting looking purple and yellow patch on my left foot, and I really do not know how long it will be before it fades away.
What does this have to do with quinoa salad you ask? I made a double batch of this salad for the party! I had to feed those hungry tie dyers something, so this salad, plus chips and hummus, fruit, and cupcakes was our post tie dye meal. I made this fresh veggie quinoa summer salad for us for dinner last week, and we loved it, so I thought it would be perfect for the party! Plus the brightly colored veggies reminded me of the colorful dyes.
This quinoa summer salad keeps well overnight, but after that the quinoa starts to absorb the dressing, so it loses a little bit of flavor. Leftovers really aren’t a problem though, because everyone loves this, and it gets gobbled right up!
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Fresh Veggie Quinoa Summer Salad.
- ¾ cup quinoa cooked according to package directions and cooled
- 3 cups broccoli florets chopped into small pieces
- 4 green onions sliced
- 1 cup red cabbage chopped
- 1 yellow pepper diced
- In a large bowl, mix the olive oil, vinegar, sugar, salt, and pepper. Add the vegetables and stir.
- Add the cooled quinoa, and stir again until everything is coated with dressing. Season with more salt and pepper if desired.
- Serve immediately, or refrigerate until ready to eat.
This is such an easy and summery recipe. It’s nice and light, but very tasty! A good way to balance out those 4th of July hot dogs and burgers.
What’s on your summertime menu?