Summertime Quinoa Salad

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Summertime is a favorite season here in our house. We walk down to the Farmer’s Market every Saturday morning, picking up tons of fresh local produce to use during the week, and then stopping to enjoy a delicious cup of coffee before heading home. I think that it’s safe to say that Saturday is the favorite day of the week, mostly because of the Farmer’s Market!

With so much yummy produce to eat, we make a lot of salads and veggie sides. This Quinoa Salad is one of our favorite lunch dishes!

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Summertime Quinoa Salad

1 cup quinoa, uncooked

6 ounces sausage (we tested with Trader Joe’s Garlic Herb Chicken Sausage)

1 cup red heirloom spinach, chopped

1 cup tomates, cut into bite sized pieces

1/2 cup fresh parsley, finely chopped

2 radishes, chopped

1/4 cup red onion, diced

1/2 cup white cheddar cheese, cut into small squares

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 drops Young Living Jade Essential Oil

Pinch of evaporated cane juice

sea salt to taste

 

Rinse quinoa in a fine mesh strainer. Scoop the rinsed quinoa into a pot and add 2 cups of water. Bring to a boil over medium-high heat. Cover and reduce heat to low and allow the quinoa to cook for 15-20 minutes, or until all water is absorbed. Remove from heat and gently fluff the cooked quinoa with a fork, sprinkle with a little sea salt, and set aside to cool. I like to spread the quinoa out on a large plate for quicker cooling.

Meanwhile, prepare the veggies, herbs and cheese and place in a salad bowl. Slice the sausage in half lengthwise and heat in a small pan until the sausage is lightly browned. Remove from heat and slice the sausage into bite sized pieces. Once the sausage and quinoa have cooled, add to the prepared veggies and cheese. Add the pinch of evaporated cane juice and then drizzle the olive oil and balsamic vinegar over the salad. Gently stir. Add the two drops of Jade Lemon, and stir to combine. Add salt to taste.

Serves 3-4, depending on your appetite!