Recipes | Summer Quinoa Salad

This is a summer favorite. With all of the zucchini and tomatoes that pop up and cravings for fresh veggies this is a good way to mix it up. I’ve had the base of this recipe for years, having found a version of it on pinterest, but over the years it’s evolved and changed several times to match our lifestyle. I hope you LOVE it.

INGREDIENTS

1 Cup Red Quinoa
2 Cups Veg or Chicken Stock
1/4 Cup Coconut Oil
1 Cucumber
1 Cup Fresh Cherry Tomatoes or Roasted Tomatoes (pre-made)
1/2 Cup Kalamata Olives
1 Lemon
Avocado Oil
S + P to Taste
*1 Roasted Chicken Breast (optiona)

INSTRUCTIONS

Prepare one cup quinoa with 2 cups stock as instructed
When tender, stir in coconut oil
Place in dish as bottom layer
Slice cucumbers and spread on top of Quinoa
Spread Tomatoes
Spread Kalamata Olives
Drizzle Avo Oil
Squeeze juice of one Lemon on top
S+P to taste
*Optional
Shred Prepared Roasted Chicken Breast and spread evenly

You can serve this as a side or an entree.
Keeps well in fridge for 5-7 Days
Serves 3-4
You may reheat quinoa or serve cold