This is an old favorite from a 2015 blog post. That’s an old picture! Add a couple handfuls of spinach to round things out; I did last night and loved it even more. You can add any of your favorite salad goodies.
Summer Quinoa Salad
1 cup quinoa
1 cup frozen shelled edamame
1 cup frozen corn (or cut fresh corn directly off the cob)
1 avocado, diced
1/2 lb grape tomatoes, various, cut into halves
1 15 oz can garbanzo beans, rinsed & drained
1/2 cucumber, cut into bite sized pieces
1/4 cup chopped cilantro (unless you have friends who are cilantro averse. I’m looking at YOU, Lisa!)
dressing
4 T fresh squeezed orange juice
4 T olive oil
4 T apple cider vinegar
2 tsp dijon mustard
1 tsp sugar or honey
1/4 tsp salt
liberal grind of black pepper
Rinse quinoa. Put in pot with 2 C water. Bring to boil, cover & simmer 20 minutes until water is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl to cool.
Combine corn & edamame in microwave-safe dish. Add 2 TBSP water. Cook for 3 minutes on high. Drain and cool.
Assemble all dressing ingredients and shake in a jar.
When quinoa, corn, and edamame are cool, combine with all other salad ingredients. Add dressing to taste. Serve at room temperature. Serves 6-8, depending on how hungry you are.
I took this to a happy hour yesterday, delish. What’s your favorite thing to cook when it’s warm out?
PDXKnitterati 