Quinoa Salad With Fermented Vegetables
Quinoa contains as much protein as a serving of meat. The addition of fermented vegetables supports gut health. This recipe is a nutritional powerhouse. It makes a great lunch or light supper on those hot and humid Nebraska summer days!
1 1/4 cups cooked and cooled Quinoa
1 to 1 1/2 cups diced fermented vegetables
1/4 cup brine from a ferment
2 to 4 ounces feta cheese
Combine ingredients and gently toss together. Refrigerate before serving.
I use a mixed vegetable ferment for this salad. I also like to add a tablespoon of dried kale and crushed dehydrated tomatoes to this recipe for added color.