Quinoa Summer Salad

Here it is. The salad I currently salivate for each and every day. Mel posted it in the comment section of the previous post but I felt it deserved a day all to itself. So here it is. Make it. Eat it. Love it.


The Perfect Quinoa Salad

3 Cups Quinoa Cooked & Cooled

3 Sweet Potatoes - diced in 1/4 inch cubes
1 Tbls Olive Oil
Salt & Pepper

Toss potatoes in olive oil & Salt & pepper. Roast in the oven on 425 degrees for 30 minutes or until done/golden brown. Remove from oven, cool & add to quinoa.

4 Fresh Corn on the Cob--husks removed
1 TBLS Olive oil
Salt & Pepper

Mix olive oil, salt & pepper in a bowl. Paint corn on the cob with the mix. This is a super fun activity to get the kids involved. It's fun & they can't really mess it up! Roast in the oven with potatoes about 20 minutes or until done. Rotate half way through. Remove from heat, cool & cut off the cob. Add to cooled Quinoa.

2 Bunches of Green Onions - chopped
3 Jalapenos--seeded & chopped
1 tsp olive oil
Salt & Pepper

Sautee green onions & jalapenos on the stove top with a bit of olive oil & salt & pepper until golden. Remove from heat, let cool & add to quinoa.

1 Bag Baby Spinach coarsely chopped
1 cup Pine Nuts

Add spinach & pine nuts to quinoa.

Dressing:
2 TBLS spoon Olive oil
3-4 limes juiced
1/2 cup chopped Cilantro
salt & pepper to taste

Place all ingredients in a food processor & pour over the salad. You can always substitute water for the olive oil to make for a lighter version.

Toss it all together & serve either at room temperature or cold. Experiment with all sorts of other ingredients like mango, roasted red peppers, sun-dried tomatoes, pecans etc.

Enjoy all Summer long!