A little salty chicken broth, sweet lemon and carrot, aromatic fennel, pungent garlic.
None of these ingredients are set in stone. There’s no limit to the flavor combinations you can make.
This salad is packed with fantastic flavor, and does well left-over for lunch the next day, cold.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
Quinoa, chicken sausage, and lots of veggies.
Veggie-filled quinoa with lemon and herbs is a refreshing side or entree.