Mimi's Quinoa Summer Salad

Paulette W


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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20 Min
No-Cook or Other


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


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


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