{Quick And Light} Rainbow Quinoa Summer Salad


Serving 5 people


30 min



Ingredients

  • baby carrots ½ cup baby Carrots, sliced horizontally into rounds
  • basil ¼ cup fresh Basil, thinly sliced then diced
  • canned garbanzo beans 1-15 ounce can Garbanzo beans, drained and rinsed (_I use organic_)
  • cherry tomatoes 1 cup Cherry Tomatoes, halved (_about 20 if small cherry tomatoes; 15 if large cherry tomatoes_)
  • cooked quinoa 2 cups cooked Quinoa (_I used Rainbow Quinoa which blends all three colors but any quinoa will work_), chilled
  • edamame ¾ cups Edamame (shelled), fresh or frozen; cooked in boiling water for 1 minute, rinsed in cold water, drained and chilled*
  • feta cheese ½ cup Feta Cheese, crumbled
  • fresh corn kernels ¾ cups Corn Kernels, fresh or frozen; cooked in boiling water for 1 minute, rinsed in cold water, drained and chilled*
  • lemon juice 2-3 tablespoons Lemon Juice, freshly squeezed
  • olive oil 1 tablespoon Olive Oil
  • red onion ½ cup Red Onion, finely diced
  • rice vinegar 1 tablespoon Rice Vinegar
  • salt and pepper Salt and Pepper to taste
Add to Shoping List
Order Ingredients Now

How to make it

  1. In a large bowl or if storing before serving a container with lid, combine the all ingredients except the lemon juice, olive oil, rice vinegar, and salt and pepper. Stir to fully combine the ingredients.In a small bowl combine the lemon juice, olive oil, and rice vinegar.
  2. Pour over the salad and stir well to fully combine.
  3. Add salt and pepper to taste.Chill in the refrigerator, in a closed container until serving.