Our quinoa salad recipes offer several substitutions to add variety to this dish.
• 1 Cup Quinoa
• 2 Cups Chicken Broth
• ½ Cup Diced Sugar Snap Peas
• ½ Cup Diced Cucumber
• ½ Cup Halved Cherry Tomatoes
• 2 Tbsp Thin Sliced Scallions
• 1-2 Tbsp Fresh or Dried Dill
• ¼-Cup Mayonnaise
• Salt and Lemon Pepper to Taste
Cook Quinoa in Chicken Broth until broth is absorbed – about 12-15 minutes. Cool. Empty Quinoa into a mixing bowl. Dice vegetables and add to Quinoa. Mix in Mayonnaise. Salt and Pepper to taste. Keep in the refrigerator.
Substitutions: Any vegetable combinations work well with Quinoa. Other ideas include Bell Peppers, Zucchini, Celery, Carrot, Peas and Spinach or Baby Romaine Lettuce Leaves. Nuts may also be added. Pine nuts would be excellent.