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Summer Quinoa Salad

So far I've made this Quinoa Salad for parties TWICE... and it's only mid-June! This simple, fresh, make-ahead quinoa salad is likely to be my signature summer salad for Potlucks and parties this season! It's great as a side dish or on it's own for our vegan and vegetarian friends as its a complete protein meal with beans and whole grains!

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Servings: 12

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

3 cup quinoa, rinsed under running water (or cups cooked quinoa)

2 cups water

1 can chickpeas, drained & rinsed

1 red bell pepper, diced

1 cup corn kernels, organic and non - gmo

1 Bunch green onions, sliced

1/4 cup fresh cilantro, parsley or mint - chopped

1/2 cup goat feta, crumbled

1/2 cup olive oil

1/2 cup white balsamic vinegar

sea salt & pepper to taste

Preparation

1In a medium pot, add rinsed quinoa and water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes or until all the water has been absorbed. (Quinoa can be cooked and chilled the night before)

2Meanwhile, in a a large salad bowl, add chickpeas, red pepper, corn and green onions. Add the chilled quinoa and mix till the ingredients are combined. Season with salt and pepper and add olive oil and vinegar. Stir to coat the salad with dressing.

3Just before serving, gently toss in the fresh herbs and feta cheese.

Additional Notes

This salad can be made-ahead and leftovers can be refrigerated for 3 to 5 days. The flavours of the salad actually improve with time!

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