Summer Veggie Quinoa Salad

I can’t take full credit for this one, but I’ll take credit for writing it out. Upon request for a side dish for a BBQ, Jon and I whipped this quinoa side salad up last May. Now that we’ve been through 3/4 of another winter, I’m craving some summer veggie deliciousness and thought I’d take the time to write this out as requested.

The wonderful thing about a salad like this is that the veggies can be substituted, added or subtracted as desired. Also, if you’ve never had fresh corn alongside basil, you’re in for a real treat. The jicama also brings an elegant, crisp texture to the palate.

Summer Veggie Quinoa Salad

Ingredients:

  • 4 cups cooked quinoa cooked with 1 cube vegetable bullion
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 1/4 cup raw jicama, chopped
  • 1 jalapeno, diced
  • 1/2 cup basil, chiffonade
  • 3 cups raw spinach, chiffonade
  • 2 corn cobs, fire roasted and removed from cob (or equivalent of canned or frozen)
  • 1 batch of Erin’s Citrus Dressing

Directions:

1. Prep all ingredients

2. Combine after things have cooled (particularly quinoa and roasted corn), less the dressing

3. Toss with Erin’s Citrus Dressing

4. Cool in fridge 2-3 hours or overnight. This dish is best when chilled.

5. Enjoy!

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