Quinoa Summer Veggie Salad

Serves 4


1 cup Garden Pilaf quinoa, cook as recommended
2 cup baby tomatoes, halved
2 zucchini, washed
2 zephyr squash, washed
2 cucumbers, sliced
1 cup almonds, chopped
6 green okra, washed
4 peaches, ripe
1-2 small jalapenos, sliced thin
1 qt. yogurt
2 lbs. ice
2 lemons
1 bunch basil
1oz chives or green onion
1 oz tarragon
2 oz mint
1 lb. bitter green (dandelion, escarole)
½ cup olive oil
¼ cup white balsamic vinegar
¼ cup kosher salt


  1. Shave zucchini and squash thinly lengthwise on a mandolin. Season with salt and lemon juice. Let stand for 5 minutes.
  2. Rinse and pat dry. Roll from one long end to the other.
  3. In a large bowl combine quinoa, almonds, tomatoes, cucumbers, jalapenos, ¼ cup olive oil, 1/8 cup vinegar. Let marinade for 5 minutes.
  4. Slice okra very thin. Add to salad.