![](https://www.pinterest.com/pin/create/button/?url=https://algseaweed.com/recipe/summer-quinoa-salad-and-seaweed-vinaigrette/&media=https://algseaweed.com/wp-content/uploads/2021/01/DSC_1118.jpg&description=<p style="margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; color: #000000;"><span style="font-size: 11pt; font-family: Arial;">As summer is approaching and the weather is getting warmer, we are all looking for something cool and refreshing to eat. Our fuss-free go-to meal during summer is salad!</span></p>
<p style="margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; color: #000000;"><span style="font-size: 11pt; font-family: Arial;">We love using quinoa as the base of our salads as it is nutrient-dense and a good source of fiber! This salad is super easy to make and is filling enough to be eaten as a meal. Perfect for hot days when you want a quick and refreshing meal.</span></p>
<p style="margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; color: #000000;"><span style="font-family: Arial; font-size: 11pt;">This vinaigrette incorporated Rainbow Seaweed Salt instead of normal salt giving it an umami kick without the sodium!</span></p>
<span lang="EN-AU" style="color: black; font-size: 11pt; font-family: Arial;">The best practice for cooking quinoa is to rinse the quinoa under running water and drain it well before cooking. This step helps to remove the bitterness of quinoa. You can increase the amount of quinoa in any salad recipe. All you have to do is use twice as much water as the quinoa to cook it.</span>Products used in this recipe - <a href="https://algseaweed.com/product/rainbow-seaweed-salt-70g/">Rainbow Seaweed Salt</a> data-pin-do=){kind=small}
Summer Quinoa Salad and Seaweed Vinaigrette
By Amanda Wong Bush Tucker, Rainbow Seaweed Salt
January 4, 2021
As summer is approaching and the weather is getting warmer, we are all looking for something cool and refreshing to eat. Our fuss-free go-to meal during summer is salad!
We love using quinoa as the base of our salads as it is nutrient-dense and a good source of fiber! This salad is super easy to make and is filling enough to be eaten as a meal. Perfect for hot days when you want a quick and refreshing meal.
This vinaigrette incorporated Rainbow Seaweed Salt instead of normal salt giving it an umami kick without the sodium!
The best practice for cooking quinoa is to rinse the quinoa under running water and drain it well before cooking. This step helps to remove the bitterness of quinoa. You can increase the amount of quinoa in any salad recipe. All you have to do is use twice as much water as the quinoa to cook it.
Products used in this recipe - Rainbow Seaweed Salt
- Prep: 15 mins
- Cook: 10 mins
- Yields: Serves 2, 2 bowls
Directions
Quinoa and Seaweed Salad
1Pour the quinoa into a colander and rinse under running water.
2Place the quinoa and water in a small pot. Bring it to a boil, then decrease the heat to bring it to a gentle simmer.
3Once the quinoa has absorbed all of the water, remove the pot from the heat and cover with a lid. Let is rest for 5 minutes then use a fork to fluff it up.
4Mix all of the ingredients together in a large bowl, cover it then place into the refrigerator.
Seaweed Vinaigrette
1Whisk all of the ingredients together in a small bowl.
2Pour the seaweed vinaigrette over the salad. Gently toss it to combine and it’s ready to be served.
Categories - lunch, dinner, vegan, gluten free
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