I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).

Eater’s Note: If it’s summertime and you can get your hands on fresh corn – great. If not, frozen is a good substitute. I thaw the kernels in luke warm water and then toss them into the salad spinner to dry.

Corn and Quinoa Salad

 

Ingredients

• 1 red pepper - small dice
• 1 green pepper - small dice
• 2 cups fresh corn - here's how (or thawed frozen corn)
• ¼ cup finely chopped parsley
• ½ cup feta cheese (cut into small cubes)
• 2 cups cooked Quinoa - here's how
• ½ cup crumbled bacon or diced chorizo (optional)
• ¼ cup lemon vinaigrette - here's how
• 1 avocado cut into chucks (for serving)

Instructions

1. Prepare lemon vinaigrette in bottom of large mixing bowl.
2. Add red and green peppers, corn, parsley, and bacon/chorizo (if you choose), to the vinaigrette and toss to combine.
3. Add cooked quinoa and feta and fold into the vegetables and dressing.
4. Serve with diced avocado.

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