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Summer Quinoa Salad

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Servings
2-4
Prep Time
5 minutes
Cook Time
45 minutes
Featuring

Aroma® 8 Cup (Cooked) Digital Rice & Grain Multicooker ARC-994SB (Also on Amazon)

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Ingredients

FOR THE SALAD:

  • 1 cup quinoa, rinsed
  • 1 ½ cups water
  • 2 tbsp olive oil
  • assorted fruit, chopped (we used one apple, two plums, and one peach)
  • chopped mint (optional)
  • pine nuts (optional)

FOR THE DRESSING:

  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 lemon, zested
  • 3 tbsp fresh lemon juice
  • 1 tsp honey or agave

Directions

  1. Add rinsed quinoa, olive oil, and water to the inner pot of your rice cooker.
  2. Give the ingredients a quick stir, then close the lid and press the Quinoa button to cook. The timer will count down the final 10 minutes of cook time.

    Note: if your rice cooker does not have a Quinoa function, you can use the White Rice function.

  3. Add the chopped stone fruit to the cooked quinoa and stir to combine.
  4. In a separate bowl, whisk the dressing ingredients together, pour over the quinoa and stir well.

    Note: we love to serve this salad warm, but you can also refrigerate before adding the dressing if desired.

  5. Transfer the salad to a plate or bowl, top with mint and pine nuts, and enjoy.
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