Quinoa Salad Lettuce Cups
made with fresh tomatoes and strawberries from a local farm stand is a delicious vegetarian option and can be gluten free.
I enjoy making a salad for dinner in the summer – you’re not heating up the kitchen.
Or on those days when you are busy entertaining the kids, this is an easy salad to make.
This is one of my favorite quick and easy recipes that you can prepare in advance before life takes over.
Cook the quinoa early in the day or if you are super busy you can cook the quinoa the night before when it’s a little cooler. Keep it in the fridge until you are ready to prepare your salad and you will have a healthy salad for dinner that can be ready in 15 minutes.
You can add in any vegetables or fruit you like. I added in broccoli florets and black olives which I always have available. Fresh strawberries are a favorite so I added them as well.
Adding fresh zucchini and cucumbers from your garden or local farm stand will add crunch and texture. No cooking required to make Quinoa Salad Lettuce Cups.
- 1 cup uncooked TriColor Quinoa (or white quinoa)
- 1 small onion chopped
- 1 cup of vegetable broth & 1 cup water
- 1 cup cooked broccoli florets
- 8 oz. grape tomatoes, halved
- 1 cup sliced strawberries
- 4-6 Lettuce 'cups' (I used butter lettuce, it has just the right shape to hold the salad)
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- juice from ½ of an orange
- 1 small shallot, minced
- salt & pepper to taste
- Saute the chopped onion in 1 tsp. olive oil just until softened, about 2-3 minutes. Add in the 1 cup of vegetable broth and 1 cup of water. Stir in the quinoa and cook according to package, approximately 12 minutes covered.
- Place the quinoa in a large bowl and let cool for an hour or two or overnight. Quinoa is flexible and will stay in the fridge a day or two until you are ready to use it.
- Wash tomatoes and strawberries and cut them in half or slice according to your preference.
- Mix the tomatoes, strawberries, broccoli with the cooled quinoa and add the dressing.
- Serve on lettuce cups.
- Add oil, vinegar, and juice from the orange to a small bowl.
- Stir in the minced shallot
- Using a whisk blend well and add salt and pepper to taste.
The dressing recipe is enough just to drizzle over the salad. You can always double the recipe if you like or you can use a bottled dressing if you prefer.