Summer Vegetable Quinoa Salad with Bone Broth
1 ½ cups quinoa, rinsed and drained
1 carton Kettle & Fire Chicken Bone Broth
1 cup water
½ teaspoon salt
3 tablespoons honey
2 tablespoons lemon juice, fresh
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
¼ teaspoon salt
1 cup bell pepper, cut into bite-sized pieces
1 cup cucumber, cut into bite-sized pieces
1 cup cherry tomatoes, cut in half
½ cup red onion, finely chopped
Place quinoa, Kettle & Fire chicken bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed.
Let quinoa come to room temperature before combining with remaining ingredients.
In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt.
Process for 2-3 minutes, or until vinaigrette has thickened.
To assemble the quinoa salad, in a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, and red onion.
Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well.
Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!