I love this recipe. It's a variation of a recipe I found in 'The Hip Chicks Guide to Macrobiotics'. They suggest using brown rice and toasted almonds, but lately I've been using quinoa and walnuts. I think the pickle is the best part and the walnuts give it a great bite! The avocado adds creaminess and the corn is just delicious, especially when it's fresh. Enjoy!
Summer Quinoa Salad
1 Cup Quinoa, soaked in water for 15 minutes or rinsed well in hot water
1/3 Cup Frozen Corn, thawed, if you use fresh, blanch it for a couple minutes
1/3 Cup Yellow Onion, chopped
1/4 Cup Walnuts, chopped
1/4 Cup Dill Pickle, chopped
1 Avocado, chopped into small cubes
Dressing:
1 TBL Brown Rice Vinegar
1 TBL Lemon Juice
1 TBL Olive oil
1 TBL Shoyu (soy sauce)
Cook the quinoa according to the package instructions. I use 1.5 Cup water to 1 Cup of quinoa and bring it to a boil, and then simmer for 15-20 minutes. Set aside to cool.
For the dressing, whisk all ingredients together and set aside.
Add the veggies to the quinoa and mix and then add the dressing. Cool in the fridge for about half hour.
Season with salt and pepper to taste.
Summer Quinoa Salad
1 Cup Quinoa, soaked in water for 15 minutes or rinsed well in hot water
1/3 Cup Frozen Corn, thawed, if you use fresh, blanch it for a couple minutes
1/3 Cup Yellow Onion, chopped
1/4 Cup Walnuts, chopped
1/4 Cup Dill Pickle, chopped
1 Avocado, chopped into small cubes
Dressing:
1 TBL Brown Rice Vinegar
1 TBL Lemon Juice
1 TBL Olive oil
1 TBL Shoyu (soy sauce)
Cook the quinoa according to the package instructions. I use 1.5 Cup water to 1 Cup of quinoa and bring it to a boil, and then simmer for 15-20 minutes. Set aside to cool.
For the dressing, whisk all ingredients together and set aside.
Add the veggies to the quinoa and mix and then add the dressing. Cool in the fridge for about half hour.
Season with salt and pepper to taste.
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