Ingredients
Quinoa
- 1 cup uncooked quinoa
- 1 1/2 cups vegetable broth (or chicken broth)
Vegetables & Beans
- 1 red onion, chopped
- 7-8 mini sweet peppers, seeded and chopped
- 1 cup broccoli florets, trimmed
- 1 cup corn (fresh or frozen)
- 1 (15 oz) can black beans, rinsed and drained
Dressing
- Juice of 2 lemons
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- Pinch of red pepper flakes
- 1 Tbsp olive oil (for sautéing)
Herbs
- Handful fresh basil, chopped
Instructions
- Prepare the Quinoa: Rinse and soak the quinoa in warm water for about 10 minutes. In a small saucepan, bring 1 1/2 cups of vegetable broth to a boil. Drain the quinoa and add it to the boiling broth. Cover, reduce heat to a simmer, and cook for about 15 minutes. Turn off the heat and keep covered, letting the quinoa sit for 5 minutes. Fluff with a fork and allow to cool before assembling the salad. You can prepare the quinoa a day in advance if desired.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion, seeded and chopped sweet peppers, and broccoli florets. Sauté until the onion becomes translucent and the peppers are soft, about 5 minutes. Remove from heat.
- Combine Salad Ingredients: Add the sautéed vegetables to the cooled quinoa. Then mix in the corn and rinsed black beans thoroughly so everything is well combined.
- Make the Dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, honey (or maple syrup), olive oil, red pepper flakes, kosher salt, and black pepper until emulsified.
- Dress and Serve: Drizzle the dressing over the quinoa and vegetable mixture, tossing gently to coat everything evenly. Mix in the chopped fresh basil. Serve the salad immediately while still slightly warm, or cover and chill in the refrigerator for at least an hour to enhance the flavors. Enjoy your fresh summer quinoa salad!
Notes
- Use vegetable broth to keep the salad vegetarian, or chicken broth for non-vegetarian.
- Make the quinoa a day ahead to save time and enhance flavor.
- For a vegan option, use maple syrup instead of honey in the dressing.
- Fresh or frozen corn can be used depending on availability.
- Adjust red pepper flakes to control heat level.
- This salad can be served warm or chilled, making it versatile for different preferences and occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
