Summer Quinoa and Veggies Salad with Honey-Shallot Vinaigrette
No reviews yet
Yield: 6servings
Fresh dishes like this Summer Quinoa and Veggies Salad with Honey-Shallot Vinaigrette are what summer’s all about!
Ingredients
for the honey-shallot vinaigrette:
½c.freshly squeezed lemon juice
½c.rice vinegar
2T.honey
½c.minced shallots
¼tsp.kosher salt
freshly ground black pepperto taste
⅔c.olive oil
for the salad:
1c.uncooked red quinoa
2c.chopped English cucumber
2c.halved grape tomatoes
1medium yellow bell pepperchopped
raw kernels cut from 2 large ears of sweet corn
3green onionschopped
¼c.fresh chopped parsley
¼c.fresh chopped mint
1bag Dole® Spring Mix and Baby Spinach Blendor your own favorite Dole greens
Instructions
for the honey-shallot vinaigrette:
In a small bowl or medium sized canning jar, combine lemon juice, rice vinegar, honey, shallots, salt, and pepper. Let sit while preparing the rest of the salad.
When ready to incorporate into the salad, add the olive oil to the vinaigrette mixture. Cover and shake to combine.
for the salad:
Prepare quinoa according to package directions. Allow quinoa to cool completely.
In a large bowl, fold together cooked and cooled quinoa, cucumber, tomatoes, bell pepper, sweet corn, green onions. Drizzle about ¾ cup of the honey-shallot vinaigrette over the salad mixture and fold to combine. Then fold in the parsley and mint.
On a medium to large platter or plate, place a layer of the Spring Mix and Baby Spinach Blend. Spoon salad mixture over the greens, leaving a border of greens around the edge of the platter. Sprinkle with additional black pepper and freshly cut parsley and mint if desired.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.