I created this recipe as a light, simple, and COLORFUL summer salad. Hope you like it!
You can definitely mix and match the vegetables to your liking- I just thought these added the brightest colors and best flavors.
Here is how I made it:
Summer Quinoa Salad Recipe: (yields around 3 servings)
quinoa:
1 cup quinoa
1 cup low sodium chicken broth
1 cup water
3/4 cup canned corn
1/2 cup chopped red bell pepper
1/4 cup crumbled cotija cheese
1 handful of chopped fresh cilantro
dressing:
2 tablespoons lime juice
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4 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin
steps:
1. combine quinoa, chicken broth, and water into a pot and bring to a bowl. cover and simmer until there is no longer liquid and the grains are translucent, around 15 minutes (or follow the cooking instructions on quinoa package). Place quinoa in fridge to cool.
2. whisk together the lime juice, olive oil, salt, pepper, and cumin. set aside.
3. once the quinoa has cooled to at least room temperature, combine quinoa, corn, red bell pepper, cotija cheese, cilantro into a large bowl. add around 2 spoonfuls of the lime dressing and toss to mix. Enjoy!
p.s. salad is even better the next day after the quinoa has absorbed all the flavors- great dish to make ahead of time.
