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Veggie and Herb Quinoa Salad Recipe

Veggie and Herb Quinoa Salad Recipe

There's no excuse for missing out on a healthy lunch anymore thanks to this quick and easy quinoa recipe.

Bite Me Bit

"I put instant coffee in a microwave oven and almost went back in time."

-Steven Wright


Maple Vinaigrette

¼ cup olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp chopped shallots
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Quinoa Salad

1 cup uncooked quinoa, rinsed
2-3 ears of corn, un-shucked
2 medium carrots, peeled and chopped
1 cup grape tomatoes, halved
1 large ripe avocado, chopped
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley


1) For the dressing, using a mini food processor or blender, combine olive oil, apple cider vinegar, maple syrup, shallots, Dijon mustard, salt and pepper. Blend until smooth and set aside.

2) Meanwhile, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 12-15 minutes, until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

3) Microwave un-shucked corn on high for 3-4 minutes. Remove corn and let cool enough to be able to handle. Shuck the husks off the corn and cut the kernels from the cobs. Place in a large mixing bowl along with carrots, tomatoes, avocado, basil, parsley and cooled quinoa. Toss salad with maple dressing and serve.

Serves 4-6

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