Yield: 8
Summer Quinoa Salad
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
Dressing
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 1 shallot, minced
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Salad
- 1 cup quinoa
- 2 cups water
- ½ lb green beans, halved and steamed
- 1 cup cherry tomatoes
- 1 cup corn kernels, cooked
- ¼ cup fresh parsley
- 2 tbsp fresh basil
- ¼ cup crumbled goat cheese, for serving
Instructions
- Cook the quinoa according to the package directions. Allow it to cool completely.
- In a small bowl, whisk together all of the dressing ingredients.
- In a large bowl, toss together the quinoa, beans, tomatoes, corn, parsley, basil, and the vinaigrette. Top with the goat cheese.
- Serve immediately or store in the refrigerator for up to 3 days.
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