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.
prep time20 Min
methodNo-Cook or Other
Ingredients For mimi's quinoa summer salad
quinoa, cook as directed.
red or vidalia onion chopped
edamame, blanched or microwaved and cooled
1 1/2 Cup
corn, frozen and thawed
black beans, rinsed
red bell pepper, chopped
greenhouse cucumber, seeded and chopped
feta cheese, crumbled
1 to 2 Tbsp
raw sugar or honey
thai chili sauce
white balsamic or rice wine vinegar
freshly cracked pepper
toasted sesame oil
How To Make mimi's quinoa summer salad
Prepare vegetables and place all salad ingredients into large bowl.
Add all dressing ingredients into a shaker bottle or small bowl. Shake or whisk to combine. Check for seasonings and adjust to your taste.
To salad, add dressing and gently stir. This can be eaten now, but improves with a little time in the fridge.
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