Idaho Garden Quinoa Salad

Prep: 15 mins
Cook: 20 mins
Serves: 1 cup
Yield: 4 - 6

Bursting with fresh, colorful, and locally-sourced Idaho ingredients, this salad is a delicious celebration of the flavors and textures of our beautiful Gem Sate. From the nutty and protein-packed quinoa to the juicy heirloom cherry tomatoes, crisp sweet bell peppers, and leafy spinach, every bite is a taste of the sun, soil, and passion that goes into cultivating our local produce. Choosing to cook with Idaho-grown ingredients, means you not only get to enjoy the freshest and most flavorful produce, but you also support the hard-working farmers and producers who help sustain our local food system. #LiveEatLocal.

Categorized: Entrées Soups/Salads

Ingredients

1 cup quinoa
2 cups water
2 cups fresh spinach leaves, chopped
1 cup heirloom cherry tomatoes, halved
1 red sweet bell pepper, diced
1 English cucumber
1 yellow sweet bell pepper, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and pepper, to taste

Featured Idaho Produce

Steps

Rinse the quinoa in cold water and drain.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed. Fluff with a fork and let cool.
In a large bowl, combine the cooked quinoa, chopped spinach leaves, halved cherry tomatoes, diced sweet bell peppers, chopped parsley, chopped cilantro, and chopped red onion.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and vegetable mixture, and toss to combine.
Serve the salad chilled or at room temperature.

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