Garden Quinoa Salad

Garden Quinoa Salad


3 cups raw corn kernels (from about 4 cobs)

1 ½  cup cooked quinoa

1 cup diced tomatoes

1 cup diced, peeled cucumber

½ cup chopped basil

½ cup diced red and yellow peppers

2 medium cloves garlic, pressed or minced

¼ cup extra-virgin olive oil

1 tablespoon red wine vinegar or white wine vinegar, to taste

1 tablespoon sriracha

1 teaspoon garlic powder

½ teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste


Cook your Quinoa and let cool

Prepare your fresh ingredients and add them to a large bowl

Add in the oil, hot sauce, and seasonings. Let the salad marinate in the refrigerator for a least one hour. 

I use the leftovers to make stuffed peppers! 



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