Take advantage of the warm weather and make a delicious (and gluten-free) quinoa salad perfect for any picnic! In Episode 12 of our Make It with Hamilton Beach series, host Miranda Malisani shows us her recipe for yummy quinoa picnic salad packed with protein and tons of veggies, using our Hamilton Beach Digital Rice Cooker. Try it today and make it a summer recipe staple for seasons to come!

Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beach in your kitchen by watching the video and check out the recipe details below.

Make it with Hamilton Beach: Quinoa Picnic Salad

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Servings

6

Servings 6

Make it with Hamilton Beach: Quinoa Picnic Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings 6 Servings 6

Ingredients

• 1 cup quinoa
• 1 cup low sodium vegetable broth
• 3 asparagus spears sliced into inch long pieces
• 1 cup organic chickpeas, rinsed
• 2 green onions chopped
• 1/2 cup cilantro, chopped
• 1 red pepper, chopped
• 3 tablespoons goat's feta
• 1 lenon, juice only
• 4 tablespoons olive oil

Servings:

Units:MetricUS Imperial

Instructions

1. Add quinoa and broth to rice cooker.
2. Push whole grain button.
3. While quinoa is cooking chop asparagus, green onions, red pepper and cilantro.
4. When quinoa is 7 minutes from cooking cycle ending add asparagus into the steaming basket and add to the rice cooker.
5. Once finished cooking, let quinoa cool. Add cooled quinoa, asparagus, green onions, red peppers, cilantro and goat's feta to a medium bowl and stir.
6. Drizzle olive oil and lemon over the salad and mix. Serve warm or chilled.

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Make it with Hamilton Beach, salads, side dishes

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