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Summer Bounty Quinoa Salad
Photography by virginia rodriguez

Summer Bounty Quinoa Salad

Recipe by virginia rodriguez
Salads | Serves 4-6

Prep. Time: 10 min. | Cooking Time: 35 min.


almost all raw, vegetarian and gluten free, with a vegan option
Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.

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


Notes & tips: When you can, use the highest quality local organic ingredients to get the most amazing flavors. I use local artisan goat cheese feta, olive oil and balsamic vinegar. Our local cherry tomatoes just came in to the farmers market and are so sweet!

  • 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



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