Veggie Quinoa Summer Salad

Pasta salads are a staple of summertime, so I wanted to make one that I could take to someone’s house that 1. everyone would like and 2. I could make a meal out of just in case that was going to be my complete meal.

A lot of our friends and family mean well, but they just don’t quite get what plant based actually means.  At least once every few weeks, my mom will tell me about an amazing meal she had my father had.

“You would have loved it,” she’ll gush enthusiastically.  “It was the best chicken in cream sauce I’ve ever had!”

Um, remind me which part exactly I would have loved again?

“I don’t eat meat, remember?” Ill say

“But it was chicken!” Pause.  “Oh.  Right.  Chicken is meat.”

Yep.  Last time I checked, chicken was meat.

“Well, your father had turkey breast and stuffing  that was really good too.”

Oooh.  Now that I’ll try since everyone knows turkeys grow in window box gardens. Sigh.

I love my mom, but she is never going to really get the true definition of meat.

Ingredients:

• 1/2 cup quinoa, rinsed and cooked in 1 cup water with a splash of apple cider vinegar
• 1/2 cup quinoa orzo, cooked according to package directions
• 1 cup diced radishes
• 1 cup diced, seeded cucumber
• 1  cup red tomatoes, sliced and seeded (I used grape)
• 1 cup diced yellow pepper
• 1/2 cup sliced green onion
• 1 Tablespoon chopped mint
• 1 Tablespoon chopped parsley

Dressing:

• 6 cloves roasted garlic
• 4 Tablespoons olive oil
• 4 teaspoons white wins vinegar
• salt and pepper to taste

Directions:

1. Combine quinoa, quinoa pasta and veggies in a large bowl.
2. Put all ingredients for the dressing in a blender and purée till smooth and creamy.
3. Pour dressing over veggie/quinoa mixture and toss well to coat. Refrigerate at least an hour for flavors to blend. Toss before serving.

enjoy!