Tied Ribbon: Fresh Quinoa Summer Salad

Thursday, July 21, 2016

Fresh Quinoa Summer Salad

I've adjusted and adapted this recipe from one that my sister-in-law made a few years ago at a family gathering & I still love making it to keep in my fridge and eat over a few days.
I basically just eyeball this whole thing and adjust to my tastes, which is one of my favorite things about this salad.  Cook between 1/2-1  cup of raw quinoa, depending on how many you're making it for. Then prep: 
red bell pepper
edamame
golden raisins
red onion
cilantro
sunflower seeds
Dressing: 1/2 Tblsp. balsamic vinegar & 2 Tblsp. lime juice
 Like I said, I really just adjust to taste. Just a little red onion, and cilantro, a lot of edamame, golden raisins and sunflower seeds and a handful of red pepper.  slowly add the dressing while you mix, a little goes a long way.
 Some people don't like coconut, but I think adding UNsweetened shredded coconut gives it a little something extra to this deliciousness.

Refrigerate until serving, or eat right away! Enjoy, friends!

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