No other food-themed week says celebration like National Salad Week. It’s my favorite week of the year next to National Favorite Week of The Year Week. Every year the Iceberg Bunny hides fresh salad fixings in and around Hidden Valley Ranch for the kids to find! I have my own vegan-themed salad-bration every year.

So. For this edition of recipe Tuesday, I’ve brought along an underrated salad base, quinoa (!) to help us get into that festive spirit.

Recipe after the jump!

Bright Quinoa Salad

#1
1 cup quinoa
2 cups of vegetable broth

#2
1/4 cup balsamic vinegar
1 TBS olive oil
2 cloves garlic minced
1/4 tsp black pepper
1 tsp soy sauce
1 tsp red pepper flakes

#3
1 cup cooked edamame
1/4 cup toasted walnuts (chopped)
1/2 cup dried cranberries
1 TBS finely diced red onion
1/4 cup fresh cilantro packed

Rinse your quinoa. Combine quinoa and broth and bring to a boil. Simmer until all water is gone. (15 – 20 minutes). Meanwhile whisk your #2 ingredients in a small bowl and set aside. In a large bowl mix your cooked quinoa and #3 ingredients well. Pour your (now whisked) #2 ingredients over your quinoa and mix well. Salt to taste.

1 Comment

1. 
   Comment by

   hopkintd

   on July 30, 2010 at 4:25 pm #

   This sounds delicious! I love love love quinoa. Check out my blog at trehops.com to see another great quinoa salad recipe! Thanks!