Mimi's Quinoa Summer Salad

Paulette W

By
@DixieMimi

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.


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Rating:

Serves:

6-8

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 cup
quinoa, cook as directed.
1 medium
red or vidalia onion chopped
1 cup
edamame, blanched or microwaved and cooled
1 1/2 Cup
corn, frozen and thawed
1 can(s)
black beans, rinsed
1 medium
red bell pepper, chopped
1 large
carrot, grated
1 large
tomato, chopped
1 large
greenhouse cucumber, seeded and chopped
3 ozs.
feta cheese, crumbled

DRESSING:

1 to 2 Tbsp
raw sugar or honey
1 tsp
lemon juice
1 Tbsp
thai chili sauce
1/3 c
white balsamic or rice wine vinegar
1 tsp
sea salt
1 tsp
freshly cracked pepper
1 Tbsp
toasted sesame oil
2/3 c
vegetable oil

Directions Step-By-Step

1
Prepare vegetables and place all salad ingredients into large bowl.
2
Add all dressing ingredients into a shaker bottle or small bowl. Shake or whisk to combine. Check for seasonings and adjust to your taste.
3
To salad, add dressing and gently stir. This can be eaten now, but improves with a little time in the fridge.