It’s now officially summer. In Florida, it’s felt like summer since late March, but now it’s officially summer. In honor of that, I made a summer grain salad with my favorite veggies. It will be perfect for cookouts and BBQs. I’m getting this recipe to you just in time for your 4th of July picnic planning!
And this quinoa salad came together in minutes! It was my plan that this salad be quick and simple, but the short prep time even shocked me. Start-to-finish, this lovely veggie and quinoa side dish comes together in about 25 minutes. Closer to 20 minutes if you scurry a little.
This quinoa salad is such a nice side dish for summer picnics and BBQs. It’s filling, but light. It’s also very versatile – you can definitely mix it up with different veggies, whatever your preference. This one features fresh corn, chopped juicy tomatoes, and ripe avocado, basically the only veggies I really love. It’s a delightful side dish filled with the best fresh summer veggies.
I prepared the quinoa in Swanson’s Broth for lots of flavor, and simply tossed in chopped veggies, a touch of olive oil, a squeeze of lemon, and a little seasoning. That’s all it takes.
Swanson Broth isn’t just for making wintry soups and stews, or for making stuffing at Thanksgiving and Christmas. It’s super versatile and has great uses year-round. Instead of cooking the truRoots quinoa in water, I used Swanson broth for added oomph. Swanson Broth enhanced the flavor of the Quinoa tremendously. It really boosts the flavor.
I haven’t made quinoa in a while, but I was pleasantly surprised by how quick and easy it was to cook. The directions on the package worked perfectly, and the quinoa was prepared in minutes. So simple.
As an optional topping for this fresh summer grain salad, I picked up a bottle of Pace Organic Medium Salsa. Wow, it is so good. It tastes so fresh!
If you want to make this salad a main course, you could added grilled chicken to it, and it’s a great weeknight dinner option for a complete meal. Ready in minutes, and perfect for summer!
- 1½ c. truRoots Quinoa
- 3 c. Swanson Chicken Broth
- 1 ripe avocado, diced
- 3 Roma tomatoes, diced
- 2 ears corn, cooked, kernels removed, or 1 c. heated frozen corn
- 2 tbsp. olive oil
- ¼ tsp. garlic powder
- salt & pepper, to taste
- squeeze of lemon or lime, optional
- Pace Organic Medium Salsa, optional
- In a medium-sized pot, combine quinoa and chicken broth.
- Bring to a boil, cover, reduce heat to low, and simmer quinoa for 13-15 minutes, or until its translucent and tender, and til the broth is absorbed.
- Gently stir in the avocado, tomatoes, corn, olive oil, garlic powder, salt, and pepper.
- If desired, add a squeeze of lemon.
- Serve warm, with salsa.