Fresh and colorful, this quinoa salad is protein-packed and rich in vitamins – plus, it is filling, so it makes an excellent lunch or dinner choice!
Farmer’s Market Quinoa Salad with Lemon Basil Vinaigrette
Lemon Basil Vinaigrette Dressing
Ingredients
Zest and juice of 3 lemons
1 tablespoon minced shallots
2 cloves minced garlic
1 1/2 cups basil leaves, cut into chiffonade
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Preparation
Whisk lemon zest/juice and next 7 ingredients together in a medium bowl. Gradually whisk in olive oil. Set aside until ready to toss salad.
Farmer’s Market Quinoa Salad
Ingredients
2 cups quinoa
4 cups water
3 small zucchini, ends trimmed, sliced lengthwise into 1/2-inch-thick slices
2 tablespoons extra virgin olive oil
Salt and pepper
3 ears fresh corn kernels, cooked
2 large tomatoes, diced (about 1 1/2 cups)
5 ounces baby arugula, sliced into a chiffonade
4 ounces feta cheese, crumbled
Preparation
Heat water to boil. Add quinoa, cover, reduce heat, and simmer 15 minutes until done. Transfer quinoa to a large bowl to cool. Meanwhile, heat grill to medium high. Brush both sides of zucchini with olive oil and season with salt and pepper. Grill 3 minutes per side and transfer to a cutting board. Cut grilled zucchini into 1/2-inch slices and add to bowl with cooled quinoa. Add remaining salad ingredients to bowl and toss with salad dressing.
*Recipe and image courtesy of Debi Shawcross, Chef/Instructor/Author. Visit www.debishawcross.com or follow @DebiShawcro.*