Grilled Veggie & Quinoa Salad

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!

Bon appétit!