Salad

Confetti Quinoa Salad

Ingredients

  • 1 1/2 cups quinoa, rinsed
  • large ears fresh sweet corn, kernels cut off the cob (about 3 cups)
  • 15 ounce can black beans, rinsed and drained
  • cup fresh cilantro, coarsely chopped
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roasted, salted pumpkin seeds (pepitas)
  • tablespoons lime juice
  • tablespoons canola or vegetable oil
  • Salt
  • Ground black pepper

Make It

1.In a large pot combine 3 cups water and the quinoa. Bring to a boil. Reduce heat and simmer, covered, about 12 minutes or until the liquid is absorbed. Uncover and cook 3 to 5 minutes more, or until quinoa is nearly dry, stirring frequently. Spread quinoa on a large parchment-covered baking sheet to cool completely.

2.In a very large bowl, stir together the cooled quinoa, corn, beans, cilantro, green onions, pumpkin seeds, lime juice, and oil. Season with salt and pepper.

Make Ahead Tip

  • The salad can be refrigerated for up to 6 hours. Let stand at room temperature for 15 minutes before serving.

Recipe Cred: Parents Magazine

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Salad

Super Clean Broccoli Salad with Creamy Almond Dressing

Serves: 6-8
INGREDIENTS
For the Salad:
  • 2 heads broccoli, cut into small florets
  • 2 cups chopped purple cabbage
  • ½ cup golden raisins
  • ½ cup slivered almonds
  • ½ cup chopped green onions
For the Miso Orange Dressing
  • ⅔ cup Simply Orange Low Acid
  • 2 tablespoons miso
  • 2 tablespoons almond butter
  • 1 shallot
  • 2 tablespoons canola oil
INSTRUCTIONS
  1. Toss all the salad ingredients together in a bowl.
  2. Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
  3. Serve immediately! Add more orange juice to add more moisture as needed.
NOTES

We’ve made this several times and we liked it with a handful of cooked quinoa thrown in for good measure as well as a little bit of crumbled bacon as a throwback to the original broccoli salad. 🙂

If you like salads with a lot of dressing, be sure to double up on the dressing for this one.

Also, if you don’t have access to miso, you could just use almond butter in place of the miso but be sure to compensate with additional salt to taste.

Recipe Cred: Pinch of Yum