QUINOA SALAD

How to make a quinoa and veggie salad. Bursting with color and full of nutrients, this video will have you scrambling to add this meal to your summer recipe arsenal.

6-8 servings

½ cup red quinoa	1 hass avocado, diced
½ cup white quinoa	½ cup minced scallion, white parts only
1½ tsp kosher salt, divided	3 Tbs of sliced green tops
1 poblano pepper, seeded & diced (about 1 cup)	½ cup chopped cilantro
1 small yellow pepper, seeded & diced (about 1 cup)	4 Tbs freshly squeezed lemon juice
1½ cups corn kernels (from about 3 ears)	6 Tbs extra virgin olive oil, divided
1 medium zucchini, diced (about 1 cup)

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Place the quinoa in a 2 qt. pot with 2 cups of water and 1 tsp of salt. Bring to a boil over high heat, the reduce heat to a simmer and cover and cook for 20 minutes.
While the quinoa is cooking, shuck and shave the corn, dice the vegetables and chop the cilantro. You can also make the dressing at this time by whisking 4 Tbs of olive oil and lemon juice.
When the quinoa is done, fluff it with a fork, transfer it into a large serving bowl and place the bowl in the fridge to cool.
Heat a large sauté pan over med high heat for 1 minute. Add the olive oil, poblano, yellow pepper and white parts of the scallion. Season with a about ½ teaspoon of salt. Cook for about 3 minutes or until the peppers begin to soften, stirring frequently. Add the corn and zucchini to the pan, season again with another ¼ tsp of salt and cook for about 5 minutes, stirring frequently. Remove the vegetables from heat and set aside to cool.
Once both the quinoa and the cooked vegetables have cooled to at least room temperature, toss them all together in the large bowl. Stir in the avocado, scallion tops and cilantro. Drizzle the dressing over the salad while stirring everything. Season with salt and pepper to taste.