With picnicking season in full-swing, here’s a quick and delicious salad to whip together for your next potluck. It’s dairy free so you can not worry about the late summer heat turning it into something frightening. The quinoa is delicious and filling without the heaviness of summer standards like potato or macaroni salad (although, both of those options are delicious in their own ways!) Summer Quinoa Salad with Sumac *Sumac is a middle eastern spice that has a tart fruity flavor, if you can’t find it up the lemon juice a bit to compensate for it’s absence. Or you can purchase some from the fine folks at Penzey’s here. 1 c cooked quinoa 5-6 roma tomatoes, or small red slicing tomatoed, seeded and cubed 1 large slicing cucumber, seeded and cubed 1 medium red onion, diced juice and zest of one lemon 2 tbsp red wine vinegar 1/4 c olive oil 1 tsp sumac salt and pepper to taste Once your veggies are prepped, toss everything together in a bowl. Allow an hour or so (if possible) for the flavors to mingle together. I made this yesterday for a pot luck and brought home a ton of leftovers, I’m planning on enlivening it a bit more with some crumbled feta, or maybe chopped kalamata olives, or some toasted pine nuts or maybe all three!

With picnicking season in full-swing, here’s a quick and delicious salad to whip together for your next potluck. It’s dairy free so you can not worry about the late summer heat turning it into something frightening. The quinoa is delicious and filling without the heaviness of summer standards like potato or macaroni salad (although, both of those options are delicious in their own ways!)

Summer Quinoa Salad with Sumac

*Sumac is a middle eastern spice that has a tart fruity flavor, if you can’t find it up the lemon juice a bit to compensate for it’s absence. Or you can purchase some from the fine folks at Penzey’s here.

1 c cooked quinoa

5-6 roma tomatoes, or small red slicing tomatoed, seeded and cubed

1 large slicing cucumber, seeded and cubed

1 medium red onion, diced

juice and zest of one lemon

2 tbsp red wine vinegar

1/4 c olive oil

1 tsp sumac

salt and pepper to taste

Once your veggies are prepped, toss everything together in a bowl. Allow an hour or so (if possible) for the flavors to mingle together.

I made this yesterday for a pot luck and brought home a ton of leftovers, I’m planning on enlivening it a bit more with some crumbled feta, or maybe chopped kalamata olives, or some toasted pine nuts or maybe all three!