mimi's quinoa summer salad

DixieMimi avatar
By Paulette W
from Hertford, NC

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.

serves 6-8
prep time 20 Min
method No-Cook or Other

Ingredients For mimi's quinoa summer salad

  • 1 cup
    quinoa, cook as directed.
  • 1 md
    red or vidalia onion chopped
  • 1 cup
    edamame, blanched or microwaved and cooled
  • 1 1/2 Cup
    corn, frozen and thawed
  • 1 can
    black beans, rinsed
  • 1 md
    red bell pepper, chopped
  • 1 lg
    carrot, grated
  • 1 lg
    tomato, chopped
  • 1 lg
    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
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How To Make mimi's quinoa summer salad

  • 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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