Last Monday we made a Trader Joe’s run and every night thereafter we had frozen food for dinner. After the third night I got tired of my laziness and whipped up this summer quinoa salad inspired loosely by this salad from Iowa Girl Eats. It takes a bit longer to make then a Trader Joe’s enchilada but it’s full of fresh summer flavors and vegetables.
To add some extra flavor to the quinoa I added a veggie bouillon cube to the water. As I prepared the dish I tossed the beans and vegetables with garlic salt. I somehow forgot about the extra salt the cube would lend to the dish and when I went to taste the completed dish it was a little too salty for my taste. Michael loves salt and didn’t seem to mind.
That’s where the lettuce comes in. I tossed in a half package of mixed greens to add a bit more bulk and spread the salt a bit. I really liked the salad greens with the quinoa. Happy accident!
To top off the recipe I made a vegan BBQ mayo dressing. So simple, just three ingredients: vegan mayo, BBQ sauce and a splash of almond milk. It might be my new favorite dressing of the summer.
Enjoy and Exhale!