It’s finally Spring and I’m all about this 70 degree weather. The sunshine and warmer breeze also ignited a craving for easy, minimal cooking, springtime dinners so this Spring Quinoa Salad was just what I needed.
Sandwiches were also on my mind so I loaded up the shopping cart with a bunch of deli meat – roast beef, ham and turkey. And bacon. Because any kind of sandwich is better with bacon.
Who am I kidding, anything is better with bacon.
When we arrived home for the day, groceries were unpacked, Little E settled in with yogurt for a snack (it’s impossible for her to wait until dinner) and I began prepping several fresh veggies I had in the fridge.
I cooked some quinoa, make a simple vinaigrette, add the fresh veggies and BAM! The delicious springtime dinner I had been craving.
So more about this Spring Quinoa Salad…
The colors! Oh the colors! Talk about tasting the rainbow. Plus all those colors are so good for you. I’m always looking for ways to use fresh purple cabbage so I was thrilled.
This new springtime salad also offered the opportunity to use up some produce in the veggie drawer, mainly the green onion and green pepper that had been hanging out since last week. I also thawed some frozen corn that added the perfect sweet complement to the tangy vinaigrette.
Since the dressing is dairy free and oil based, this Spring Quinoa Salad also makes the perfect side dish for a potluck or backyard barbecue without having to worry about proper refrigeration.
Are you craving the flavors of Spring too? What’s your favorite springtime food?
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Spring Quinoa Salad
This easy weeknight side dish is a healthy, delicious way to celebrate springtime!
Ingredients
- 2 cups cooked quinoa
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped green onion
- 1/2 cup finely shredded purple cabbage
- 1/2 cup frozen corn, thawed
- 1/4 cup Simply Sunflower oil
- 1 T red wine vinegar
- 1 T chopped garlic
- Juice from half of a lime
- Pinch of salt
Instructions
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Cook the quinoa according to package directions. Cool the quinoa slightly after cooking and add 2 cups a mixing bowl followed by the veggies.
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In a separate bowl, whisk together the Simply Sunflower Oil, red wine vinegar, chopped garlic, lime juice and salt to emulsify the vinaigrette. Add to the bowl of quinoa and vegetables and stir to combine. Serve at room temperature.
Recipe Notes
TIP: Use up your veggies from the fridge by adding just about any veggie combination to this springtime salad!
The quinoa salad looks so good! I am thinking that this is going to be a perfect (and safe!) dish for a picnic I’d like to have in the near future. Thank you for sharing!
You’re welcome. Yes, this would be a great picnic dish!