Mexican Quinoa Salad 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar salt and freshly ground black pepper, to taste Salad: 1 cup dry quinoa, rinsed well through a fine strainer/sieve 1 cup halved cherry tomatoes 3/4 to 1 cup fresh corn (sliced off the cob, raw) 1/4 cup finely chopped cilantro lime wedges salt and freshly ground black pepper, to taste
MUST TRY! Quinoa and Edamame Salad w/Sesame-Ginger Dressing. In a bowl, combine 1 cup cooked quinoa, 2/3 cup shelled cooked edamame, 1/4 cup shredded carrots, 1/4 cup chopped cucumber. In another bowl, combine 2 tsp toasted sesame oil, 1 tsp rice wine vinegar, 1 tsp low-sodium soy sauce, 1/2 tsp grated ginger, 1/4 tsp garlic powder; toss with quinoa mixture.
Artichoke Spinach Quinoa Casserole