Earlier this year I created a savory quinoa recipe as a side dish prepared with onions and garlic and tempered with Indian spiced oil. This time I am sharing a really simple recipe for a salad that uses quinoa as the main ingredient.

After the quinoa is cooked, I add fresh vegetables for their bright colors and contrasting textures to it, including: healthy edamame, sliced grape tomatoes, chopped red onion and sliced green onions. The salad is lightly dressed with a cumin vinaigrette.

This Quinoa Vinaigrette Salad recipe, when chilled, is perfect for lunch when served on your favorite greens or as a side salad at dinner. I like to take it to potluck meals and picnics since it can be served at room temperature as well.

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