It’s been a crazy weekend, so this week’s post is a recipe I concocted yesterday.  I needed a cool, refreshing salad for a scorching hot dinner/pool party that would be both interesting and tasty.  I’m going from memory on the dressing, as I improvised as I went.  It was pretty bland at first, so I added garlic powder and ground ginger.  That’s where it get’s a little hazy.  I’m not exactly sure how much I added.  It may have been double what’s listed, so start with this and add more if you feel it needs it.

The salad was a hit.  I thought there would be too much dressing, but there was just a little bit left over.  I did not mix it in the salad.  I put it in a separate bowl with a mini ladle and allowed everyone to add to their preference.  I also didn’t take a picture until today, so it’s missing it’s kale layer.

Print Recipe

Summer Quinoa Salad

Course

Salads

Prep Time

20 Minutes

Cook Time

15 Minutes

Passive Time

15 Minutes

Servings

Servings

Ingredients

Salad

• 1 Cup Quinoa
• 2 Cups Water
• 1 Medium Zucchini
• 1 Medium Yellow Summer Squash
• 5 Medium Rainbow Carrots
• 2 Medium Beets
• 6 Large Curly Kale Leaves

Dressing

• 2/3 Cup Tahini
• 1/2 Cup Water
• 1/2 tsp Apple Cider Vinegar
• 1 tbl Lemongrass Paste
• 1/4 tsp Garlic Powder
• 1/2 tsp Ground Ginger
• Sea Salt To taste
• Freshly Ground Black Pepper To taste

Course Salads Prep Time 20 Minutes Cook Time 15 Minutes Passive Time 15 Minutes Servings Servings Ingredients Salad 1 Cup Quinoa 2 Cups Water 1 Medium Zucchini 1 Medium Yellow Summer Squash 5 Medium Rainbow Carrots 2 Medium Beets 6 Large Curly Kale Leaves Dressing 2/3 Cup Tahini 1/2 Cup Water 1/2 tsp Apple Cider Vinegar 1 tbl Lemongrass Paste 1/4 tsp Garlic Powder 1/2 tsp Ground Ginger Sea Salt To taste Freshly Ground Black Pepper To taste

Instructions

Salad

1. Rinse your quinoa and then add with 2 cups of water to a pot. Bring to a boil, cover and reduce heat. Simmer until the water is absorbed, approximately 15 minutes. Remove from heat and allow to cool. I moved it to the large bowl I used for serving, spreading it out in the bowl to help it cool faster.
2. While quinoa is cooking and cooling, prepare your vegetables: Grate your carrots and beets. Slice your zucchini and summer squash based on size. I sliced the zucchini in thick slices and then quartered them. I sliced the yellow squash in thinner slices and halved the slices from the larger end of the squash.
3. Fluff your quinoa and mix in the vegetables to the large bowl. I tore the kale into pieces and layered it on the top of the salad so it would stay firm.

Dressing

1. Stir your tahini well before measuring out.
2. Place all dressing ingredients in a medium bowl and whisk until combined and smooth. Add your salt and pepper to taste. Adjust the garlic, ginger and lemongrass to taste as well.

Recipe Notes

As you can see from the picture, the beets turn everything purple.  The taste and texture profile is phenomenal though.

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