Mimi's Quinoa Summer Salad

1
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

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  • 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

How to Make Mimi's Quinoa Summer Salad

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.

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