The Ultimate Summer Salad

INGREDIENTS

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 4 cups baby white potatoes, cut in half

  • 1 cup frozen lima beans

  • 2-3 ears of corn

  • 1 1/2 cup grape tomatoes, sliced in halves

  • 1 red onion, diced

  • 1/2 cup of queso fresco cheese, crumbled

  • 8 black olives, diced

  • 2 lemons, juiced

  • 4 Tbsp olive oil

  • 1 Tbsp red wine vinegar

  • 1 spoon of sugar (can be omitted)

  • 2 Tbsp Chopped Parsley

  • 1 tsp Salt

  • 1 tsp Pepper

  • Water as needed for boiling potatoes and corn

INSTRUCTIONS

First, start by cooking the quinoa. Bring vegetable broth to a boil, add the quinoa, and then lower the heat to low and cook covered for 20 minutes.

While the quinoa is cooking, bring a large pot of water to a boil and add the sliced potatoes. Cook for 12-15 minutes. Use a fork to test to see if they are tender enough. If they can be cut in half with a fork, the potatoes are ready. Drain and set aside.

As the quinoa and potatoes are cooking, bring one more big pot of water to a boil. I know, that's three pots on your stove, but this quinoa salad is worth it. Add the shucked ears of corn to the pot and cook for 5-7 minutes. Drain and set aside to let it cool. Once cool enough to touch, carefully slice the corn off the cob.

For the lima beans, I use a bag of frozen beans to save some time. Simply cook these according to the package directions (most steam in the microwave) and measure out a cup of beans to add to your quinoa salad.

To make the dressing, add the lemon juice, olive oil, red wine vinegar, salt, pepper, and sugar to a small bowl and whisk together.

Once everything is done cooking and cooled, it's time to toss all your ingredients together in a big bowl along with the dressing.

Sprinkle with parsley and serve.

***TIPS:  If raw onions taste a bit strong to you, soak them in 1/4 cup of white vinegar while the quinoa, corn, and potatoes are cooking. Drain the vinegar and add the onions last.

In addition to boiling the potatoes and corn, you can also try them grilled or pan roasted for a different flavor. I find this recipe works great (and is so easy to put together!) with leftover corn and potatoes from nights that we grill out on the patio.

If you can't find queso fresco, Feta also tastes great with this recipe.

Carly Alexander