Colorful Spring Quinoa Bowl

This colorful quinoa salad is packed full of nutrients from the fresh vegetables and the quinoa. Perfect as a side salad, or as a hearty (and healthy) lunch.

Photo by Abigail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups quinoa, rinsed (makes 4 cups once cooked)

  • 2

    cups corn (fresh or frozen works. If frozen, run under warm water & let drain.)

  • 2

    medium/large tomatoes, diced

  • 1

    zucchini, diced with peel left on

  • 1

    cucumber, diced with peel left on

  • 2 - 3

    bunches green onion, chopped

  • Couple good sprigs of mint, chopped

  • Large handful of basil leaves, chopped

  • Handful of cilantro, chopped (optional)

  • DRESSING:

  • 3

    tablespoons olive oil

  • 2

    tablespoons lemon juice

  • Salt & pepper to taste

Directions

Rinse quinoa and cook in rice cooker, or stove top. Place diced tomatoes, zucchini, cucumber, green onions, mint & basil in large bowl. Rinse corn and add to mixture. Make dressing by combining all ingredients in small bowl. Once quinoa is slightly cooled, add to bowl with diced mixture. Pour dressing over top; toss to coat. Season to taste and enjoy right away, or place in the fridge to continue cooling and enjoy later served cold.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: