Quinoa Summer Salad - Joy Bauer

Preparation: Add the quinoa and broth to a medium pot and bring to a boil. Reduce heat and let simmer for 10 to 13 minutes until the broth is absorbed. Once the broth is absorbed, cover with lid, and take off heat to steam for 5 minutes. Fluff with a fork and stash in fridge to slightly chill. You’ll have about 3 full cups quinoa.In a large salad bowl, add the olive oil, lemon juice, red wine vinegar and salt. Whisk until well-combined. Add the tomatoes, cucumbers, chilled quinoa, and pistachios. Mix everything together.Right before serving toss in the arugula, basil, mint and parmesan cheese. taste and season with extra lemon juice, salt and ground black pepper.Try this Superfood Salad!