I have posted several quinoa recipes on this blog. All it takes is a little creativity and favorite ingredient combinations and, voila, a new salad for lunch, dinner or snack. This one is super easy to make with a lemony zing!
Chop the vegetables and make the dressing while the quinoa is cooking. Then, mix it all together when the quinoa is hot so it absorbs the dressing, marinating the salad as it cools.
Red-Yellow-Green Quinoa Salad
1 cup quinoa (makes about 2 1/2 cups cooked)
1 big red pepper
2 cups of organic non-GMO corn (this time of year, I like organic corn in the can)
1 big bunch of chives
Make the quinoa. Dice the pepper. Open the can of corn. Thinly cut the chives. Mix together.
Fresh Lemon Vinaigrette
6 tablespoons olive oil
The zest of a lemon
The juice of a lemon
A squirt of agave
S and P
Whisk all ingredients together. Taste and adjust salt and pepper. Pour over quinoa salad. Let it cook and enjoy!