This is a healthy summer vegetable soup and salad. The soup is great cold and the salad is also great cold.
This soup and salad require a little extra prep. Blanching off the green beans until they are soft and cooking off the quinoa separately according to package instructions.
2 tsp olive oil
1 tsp garlic
1 green onion sliced
1/4 diced red pepper
1/2 pt cherry tomatoes cut in half
1/2 bunch of asparagus (blanched)
1 husk fresh corn
1/2 cup fresh green beans
1 cup raw or 2 cups cooked quinoa
1/2 jalapeno seeded and diced
2 tbsp fresh basil, oregano and thyme.
1 cup water 1/2 vegetable stock
Salt and pepper
1/2 lemon squeezed
Cook about 3/4 of all vegetables (save some for salad) add quinoa, water, stock, herbs, lemon juice and salt and pepper.
On top of Arugula and spinach place the 1/4 vegetables
1/2 cup quinoa
1/4 cup orange juice
1 tbsp lemon juice
1 tbsp olive oil
1 tsp fresh herbs
Whisk well, dress salad, add salt and pepper to taste.