There are times when the garden produces a little of this and a little of that. In the fall, I pick about a cup or two of small sprouts (tiny heads) off the broccoli plants every other day. The Maxibelle green beans are still producing a few beans, as are the summer squash. There are peppers, cucumbers, kale and assorted other greens to be found as well. Small amounts of garden vegetables are perfect for making a Quinoa Salad.
I use my standard lemon vinaigrette salad dressing (recipe below) and cook the quinoa according to package directions. Then I chop all the veggies I have into small pieces. Here’s the salad I made last week.
Recipe for Lemon Vinaigrette Salad Dressing
This recipe will make more than you need for this dish. I make up a mason jar of this dressing frequently and keep it in the refrigerator. I used about a third of a cup of the dressing on the quinoa salad.
2/3 cup flavorful olive oil
1/3 cup balsamic vinegar
Juice of one large lemon
2 teaspoons honey mustard
1 clove smashed raw garlic or roasted garlic (use roasted if you don’t like a strong raw garlic taste
salt and pepper to taste
Combine these in a mason jar and shake well.
Quinoa is a member of the goosefoot family of plants and is related to spinach and many of our common weeds. To read more about this seed that we commonly treat as a grain, click here.