For those of you hoping to hold onto the taste of summer as long as you can, we're happy to share another delicious recipe featured during our inaugural Declaration Day Community Potluck and Cookout on July 4 - Colorful Quinoa Salad via Elizabeth Walsh (MO#613).  The colors in this one can be intense - but we promise, there's no Red Dye #3 or #40 in this recipe!  The vibrant red-orange in the picture below is in the form of nasturtiums - an edible flower with an spicy and sweet crunch that adds some extra zest to this already colorful salad.

 

Ingredients

SALAD:

• 2 cups water

• 1 cup quinoa, rinsed

• 1 cup grape tomatoes, halved

• 1 medium cucumber, seeded and chopped

• 1 medium sweet orange pepper, chopped

• 1 medium sweet yellow pepper, chopped

• 2 green onions, chopped

• Two options for greens:

  • 2 cups fresh baby spinach, thinly sliced [to be mixed into the salad before dressing]

  • A few handfuls of baby greens as a bed for the rest of the dressed salad

DRESSING:

• 3 tablespoons lime juice

• 2 tablespoons olive oil

• 4 teaspoons honey

• 1 tablespoon grated lime zest

• 2 teaspoons minced fresh gingerroot

• 1/4 teaspoon salt

Directions

1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.

2. Stir tomatoes, cucumber, peppers and green onions into quinoa 

   • If you're using fresh chopped spinach, add now

3. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

   • If you're using baby greens (the mixed greens from Lovin' Mama are particularly delicious!), add a handful or two to the base of a bowl, and serve dressed quinoa mixture on top, to taste.   

4. Add freshly picked edible flowers to bring even more color and zest to the salad! 

Enjoy!