Grain Salad with Summer Vegetables

This delicious, protein-rich grain salad is the perfect make-ahead lunch for any season, but it’s filled with seasonal summer vegetables that make it particularly tasty during the last few weeks of summer. It’s easy enough to make on the hottest days of August, and hearty enough to fill you up. The best part? The ridiculously quick topping, which starts with a cup of your favorite pesto.

Grain Salad with Summer Vegetables
6
Servings
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Ingredients

Directions

Recipe instructions Grain Salad with Summer Vegetables

1

Combine the quinoa, water and 1 teaspoon of kosher salt in a medium saucepan and bring to a boil on medium heat. Reduce the heat to low, cover and simmer until the quinoa is soft and all of the liquid is absorbed, about 15 minutes.

2

Fluff the quinoa with a fork, then spread it evenly onto a rimmed baking sheet and put in the fridge for 10–15 minutes, until it has cooled completely.

3

Meanwhile, combine the pesto and vinegar in a large bowl and stir to mix.

4

Add the cooled quinoa, tomatoes, cucumbers and peppers. Stir to coat evenly. Season to taste with kosher salt and freshly ground black pepper.

5

Serve at room temperature or chilled.

Nutrition Facts

Calories: 350
Fat: 22 g
Carbs: 30 g
Protein: 10 g
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