Quinoa Salad with Summer Vegetables
Makes 4-6 servings
2 cups cooked white quinoa (from 3/4 cup dry)
2 Persian cucumbers, diced
1/2 orange bell pepper, diced
12-14 cherry tomatoes, quartered
1/2 cup cooked and chilled corn or corn removed from 1 cob
1 avocado, diced
1 Tbsp extra virgin olive oil
1 tsp lemon zest
2 Tbsp fresh lemon juice
2 Tbsp fresh parsley, finely chopped
Rinse quinoa well in water. Combine 1 cup dry quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover and cook for 12-15 minutes. Set aside to cool.
To cold quinoa add the chopped cucumber, bell pepper, tomatoes, and corn. In a separate small bowl, mix together the olive oil, lemon juice, and parsley. Add dressing mixture to quinoa mixture and mix to combine well.
Chop and add avocado just before serving. Serve chilled.
*Option to add your protein of choice (ex: feta cheese, chicken, beans, hard boiled egg, tofu, etc.)
**Recipe Source thegardengrazer.com (modified by Melissa Olson)