This is my go-to summer salad which I will make for every meal and barbeque all summer long. As the locally grown produce becomes available, the salad becomes better and better.
cooking with friends kitchen
1 quart cooked quinoa (cook in chicken broth with ¼ less liquid than the directions indicate)
4 scallions, cleaned and chopped
2 ears of corn, cooked and kernels removed
1 small red onion, diced
¼ cup diced red, orange or yellow pepper
1 jalapeno pepper, seeded and diced
½ cup yellow grape tomatoes
3 ounces Queso Fresco cheese (or feta if you don’t have access to Queso Fresco), crumbled
½ cup black beans, drained and rinsed
¼ cup chopped cilantro
1 avocado, diced and optional!
Whisk together the following ingredients:
4 tablespoons olive oil
Juice from 1 lime
½ teaspoon kosher salt
½ teaspoon honey
½ teaspoon of cumin (optional)
Pepper to taste
Cook Quinoa according to package directions using chicken or vegetable stock. Fluff with a fork and place in a medium sized bowl. Add the scallions, onions, peppers, corn, tomatoes, crumbled cheese and cilantro. Mix together well. Drizzle the dressing over the mixture and add freshly ground pepper. Mix again well. If you’d like you can also add a diced avocado just before serving.