Summer Veggie Quinoa Salad
Posted Jun 15th, 2017
This hearty salad is so full of flavor! Serve it as a side dish at a BBQ or enjoy it as a main dish.
¾ cup Clearly Organic Quinoa
3 tablespoons Superior Selections Balsamic Vinegar
1 tablespoons Clearly Organic Olive Oil
½ teaspoon Superior Selections Orange Blossom Honey
8-10 medium asparagus stalks
5 ounces cherry tomatoes
½ cup chopped red onion
½ cup corn
4 oz (one container) Superior Selections Feta Cheese
Cook quinoa according to package.
While quinoa cooks, make dressing by whisking together balsamic vinegar, olive oil and honey in a small bowl. Once combined, set aside. When quinoa is finished, place it in the refrigerator to cool.
Bring a large pot of water to a boil. Prepare asparagus stalks by cutting off the rough ends and chopping the rest into inch-long pieces. Place asparagus in the boiling water for about 5 minutes. Then drain asparagus and rinse with ice-cold water. Drain again and place asparagus in the fridge with quinoa.
Prepare remaining veggies by halving the tomatoes and chopping the red onion. Place these veggies and the corn into a large bowl. Then add cooled quinoa and asparagus. Drizzle half of the dressing over the salad and stir. Pour in half of the container of feta cheese and stir. While stirring add in the remainder of the dressing and coat the salad well. Sprinkle the remaining feta cheese on top of serving dish.