summer bounty quinoa salad

summer bounty quinoa salad ingredients

  • 1 cup quinoa
  • 1 ¾ cup water
  • ¾ teaspoon sea salt
  • ¼ cup walnuts, chopped
  • 1 cup basil leaves, chiffonade (sliced thin)
  • 2 ears of corn – slice the raw kernels off of the ear 
  • 1 cup cherry tomatoes, quartered
  • 6 oz goat cheese feta (or 1 cup of diced firm avocado if you want this to be a vegan salad)
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • ½  teaspoon minced garlic

To prepare summer bounty quinoa salad

Step 1: Rinse quinoa and place in pot with water.

Step 2: Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.)

Step 3: Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.

Step 4: In a bowl, add all ingredients to the quinoa and mix gently. Serve at room temperature or cold.