made with garden fresh tomatoes and strawberries from a local farm stand this is quick and easy vegetarian option for lunch or dinner.
Quinoa Salad Lettuce Cups
This easy vegetarian quinoa salad lettuce cups recipe is one to make any time of the year. This is so fresh and delicious it will make a great side salad to add to any party buffet.
I enjoy making a salad for dinner in the summer – you’re not heating up the kitchen. Or how about on those days when you are busy entertaining the kids. Cook the quinoa in the morning while the kids are eating breakfast. Set it aside, refrigerate and take it out when you are ready to make lunch or supper.
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.
Vegetarian Quinoa Salad Lettuce Cups
Vegetarian Quinoa Salad Lettuce Cups is a vegetarian delight for lunch or a light supper. Easy to make for a party or gathering, just double the recipe.
- 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)
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- juice from 1/2 of an orange
- 1 small shallot, minced
- salt & pepper to taste
For Balsamic Orange Dressing
- 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.
You can add in any vegetables or fruit you that your family likes. I added in broccoli florets and black olives which I always have available. We really enjoy fresh strawberries in salads so I added them as well. The fresh fruit adds a level of sweetness that everyone enjoys.
Adding fresh zucchini and cucumbers from your garden or local farm stand will add crunch and texture.
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.
Another of my favorite flexible recipes that can be made into your specialty of the house. Change up the fresh vegetables and fruits. Everyone will be happy to have a new salad each time.
As I mentioned above, this is a quick and easy and extra side dish recipe you can prepare when unexpected guests arrive. Add it to your summer entertaining menu.