Broth is often associated with fall and winter months, where it makes an appearance in everything from soup to stew, chili and gravy and recently as a warm, nourishing drink for all that ails you. While we like to think of broth as the year-round ultimate kitchen staple, it’s not something we’re used to using in the spring and summer months, and certainly not in a salad, right?
Did you know that you can replace water in pretty much any savory recipe with broth and reap the benefits of added nourishment and huge flavor? The flavor upgrade alone is especially awesome when cooking grains, which are often prepared with just water and salt, missing a huge opportunity for flavor, richness and the added nourishment.
With that said, we encourage you to take your salad and side dish game to a whole new level this summer by incorporating REAL broth into your dishes. Without further ado, we’d like to introduce you to one of our favorite summertime dishes that works well as a side dish or on its own as a complete meal. Use this recipe as a guidline and have fun using different veggies, or throw in some nuts, seeds, or cranberries!
Grilled Veggie & Quinoa Salad
- 1 cup quinoa (we used tricolor variety)
- 2 cups Tomato & Spice Beef Bone Broth
- 2 cups fresh arugula
- grilled veggies – use whatever you have in your fridge ( we used carrots, beets, and bell peppers)
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
1/4 cup diced shallot
1/4 chopped curly parsley
1 clove of garlic, diced and mashed
salt and pepper to taste
Combine quinoa and bone broth in a pot over medium-high heat. Bring to a boil, then reduce to a simmer, and cook until no liquid remains.
Grill veggies of choice by tossing them with olive oil, salt and pepper, and then laying them on the grill. Cook until soft, turning as needed to prevent burning.
Combine all dressing ingredients in jar, cover with lid, and shake vigorously until dressing is thoroughly mixed.
Toss grilled veggies, quinoa, and arugula in dressing and serve!