Summer Vegetable Quinoa Salad with Bone Broth
By: Kettle and Fire
Published: Friday, June 9, 2017 - 4:55am

Ingredients




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

Preparation

1 Place quinoa, Kettle & Fire chicken bone broth, water, and ½ teaspoon salt in a medium-sized saucepan and bring ingredients to a boil. 2 Reduce heat to low, cover, and simmer for 15-20 minutes, or until almost all of the liquid is absorbed. 3 Let quinoa come to room temperature before combining with remaining ingredients. 4 In a small food processor, or high speed blender, combine honey, lemon juice, white wine vinegar, olive oil, and ¼ teaspoon salt. 5 Process for 2-3 minutes, or until vinaigrette has thickened. 6 To assemble the quinoa salad, in a large bowl, combine cooked quinoa, bell pepper, cucumber, cherry tomatoes, and red onion. 7 Drizzle half of the vinaigrette over the quinoa and toss to combine. Add remaining vinaigrette and toss well. 8 Chill quinoa salad for at least 2 hours before serving. Keep quinoa salad refrigerated between servings. Enjoy!

About

This Summer Vegetable Quinoa Salad with Kettle & Fire Bone Broth is tossed in a lemon vinaigrette. It's a quick and nutritious recipe for summer picnics or potluck dinners!