Name: Quinoa Panzanella with Brodo
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 medium red onion, diced; 1/2 pint cherry tomatoes, quartered; 1/2 cucumber, quartered lengthwise and thinly sliced crosswise; 1/2 cup fresh basil leaves, chopped; 2 tablespoons capers (in brine or salt-packed), rinsed; 1/2 cup quinoa cooked in Brodo (leftover is best, but you can also use freshly made quinoa after cooling it down); 1 cup Brodo (we prefer Organic Chicken or Signature Hearth); 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; Fine sea salt and freshly ground black pepper

This quinoa panzanella with Brodo recipe is great for everyone trying to avoid gluten or grains in general. As the quinoa plant, Chenopodium quinoa, is in the same family as spinach, beets, and Swiss chard, it’s not a grain at all!

What’s more, quinoa is a great vessel for bone broth and for sopping up all the flavorful tomato juice in this protein-packed salad. On that note, if you’re hoping to make a double batch to eat throughout the week, keep the chopped tomatoes separate until serving to avoid everything getting soggy.

This salad is a delicious light meal on its own or it can be served with grilled salmon, chicken, or steak.

Note: This recipe comes from A Good Food Day. The version in the book includes salmon, which is why you see that in the recipe photo.

Serves 4

Quinoa Panzanella with Brodo

Ingredients:

Instructions: