Grain Salad with Summer Vegetables

Makes 6–8 servings

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.

INGREDIENTS

1½ cups quinoa, rinsed well
2¾ cups water
1 tsp. kosher salt, plus more to season
1 cup homemade or prepared basil pesto
1½ tbsp. red wine vinegar
1 pt. cherry tomatoes (about 2 cups), halved
1 large English cucumber, chopped
3 small red or green peppers, seeded and chopped
Freshly ground black pepper, to season

INSTRUCTIONS

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 • PER ONE SERVING

Calories 350
Total Fat 22g (28%)
Saturated Fat 3.567g (18%)
Trans Fat 0g
Total Carbohydrate 30g (11%)
Dietary Fiber 4g (14%)
Total Sugars 3g
Includes 0g
Added Sugars (0%)
Cholesterol 5mg (2%)
Sodium 660mg (29%)
Protein 10g (20%)
Vitamin D 0mcg (0%)
Calcium 125mg (10%)
Iron 2.74mg (15%)
Potassium 505mg (10%)
Phosphorus (20%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here