Summer Quinoa Salad
The key to this delicious and fun Summer Quinoa Salad is to blend a variety of colors and textures. You can substitute whatever you have on hand--get creative! Toss with our Maple Pecan Dressing, or another of your favorites.
Ingredients
Quinoa Summer Salad
- 3 cups cooked quinoa
- 3 celery stalks slice stalk in half or into thirds then dice
- 1 orange bell pepper diced into 1/4 inch pieces
- 1 yellow bell pepper diced into 1/4 inch pieces
- 1 medium apple something more on the tart side such as braeburn
- 3/8 cup Red onion diced 1/4 inch
- 3/8 cup edamame
- 3/8 cup dried cranberries look for unsweetened or apple juice sweetened
- 3/8 cup walnuts or sliced almonds
- 1/4 cup + 2 Tbsp Maple Pecan Dressing or more, if desired (see below for recipe)
Maple Pecan Dressing
- 1 cup toasted pecans
- 3/4 cup champagne vinegar
- 1/4 cup + 1 tbsp olive oil
- 3 tbsp maple syrup
- 3/4 tsp kosher salt
- 1 shallot optional
Instructions
- 1. Rinse 1 cup quinoa and bring to boil with 2 cups water. Simmer for 15-20 minutes. 1 cup dry quinoa yields about 3 cups cooked quinoa. (I recommend cooking more than you need and storing the extra in the fridge for other dishes over the next few days.) Cool. 2. Mix dressing 3. Chop veggies and fruits. If you don't have exact ingredients, substitute whatever you'd like. Organic chicken would also be nice in this salad. 4. Mix quinoa, veggies, fruits, and dressing together in large bowl. I used minimal dressing for a light flavor. Feel free to add a bit more, if desired. 5. Serve as is or chill and then serve.
- Maple Pecan Dressing: Blend all ingredients in blender until creamy smooth