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Summer Quinoa and Veggies Salad with Honey Shallot Vinaigrette

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A fresh and vibrant salad combining cooked quinoa, crisp vegetables, and a bright honey shallot vinaigrette, perfect for summer gatherings.

Ingredients

Dressing

  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup rice vinegar
  • 2 T. honey
  • 1/2 cup minced shallots
  • 1/4 tsp kosher salt
  • to taste freshly ground black pepper
  • 2/3 cup olive oil
  • 1 cup uncooked red quinoa
  • 2 c. chopped English cucumber
  • 2 c. halved grape tomatoes
  • 1 medium yellow bell pepper chopped
  • raw kernels from 2 large ears sweet corn
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped mint

Greens

  • 1 bag Dole® Spring Mix and Baby Spinach Blend

Instructions 

  • Combine lemon juice, rice vinegar, honey, shallots, salt, and pepper. Let sit while preparing the salad.
  • Add olive oil to the vinaigrette, cover, and shake to emulsify.
  • Cook quinoa according to package, then cool completely.
  • Mix cooled quinoa with cucumber, tomatoes, bell pepper, corn, green onions, and 3/4 cup of vinaigrette. Fold in parsley and mint.
  • Spread greens on a platter, spoon salad over, and garnish with herbs and black pepper.

Notes

Adjust dressing amount to avoid over-saturating the greens.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: quinoa, Summer, Vegetables