mimi's quinoa summer salad
Chopped jalapeños and crushed red pepper can be added if desired. Make this salad your own by adding other fresh veggies or removing ones you don't like. I always soak onions, that I use raw, in ice water while preparing the other ingredients, it seems to mellow their bite somewhat. Drain them well before adding them. I used Inca Red Quinoa in this recipe, use whatever one you prefer.
yield
6 -8
prep time
20 Min
method
No-Cook or Other
Ingredients For mimi's quinoa summer salad
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1 cupquinoa, cook as directed.
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1 mdred or vidalia onion chopped
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1 cupedamame, blanched or microwaved and cooled
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1 1/2 Cupcorn, frozen and thawed
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1 canblack beans, rinsed
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1 mdred bell pepper, chopped
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1 lgcarrot, grated
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1 lgtomato, chopped
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1 lggreenhouse cucumber, seeded and chopped
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3 ozs.feta cheese, crumbled
- DRESSING:
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1 to 2 Tbspraw sugar or honey
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1 tsplemon juice
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1 Tbspthai chili sauce
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1/3 cwhite balsamic or rice wine vinegar
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1 tspsea salt
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1 tspfreshly cracked pepper
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1 Tbsptoasted sesame oil
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2/3 cvegetable oil
How To Make mimi's quinoa summer salad
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1Prepare vegetables and place all salad ingredients into large bowl.
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2Add all dressing ingredients into a shaker bottle or small bowl. Shake or whisk to combine. Check for seasonings and adjust to your taste.
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3To salad, add dressing and gently stir. This can be eaten now, but improves with a little time in the fridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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