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.

Happy Fermenting!

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