Spring lunches for me are full of fresh veggies, flavorful herbs and light dressings. I love to combine spring’s produce with light and fluffy quinoa and serve it slightly warm or at room temperature. Because it is not quite summer, I’m not ready for the whole cold salad thing just yet. Once the quinoa cools to room temperature I dress it and mix in my favorite spring fixings and I’m ready to dive spoon first into the bowl. I like to make a big batch of quinoa and keep on hand. I enjoy it on its own or mix it into salads.
This recipe makes a very large batch. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
This recipe is gluten-free, vegan, dairy-free, nut-free, soy-free, corn-free.