My new favorite meal is this simple quinoa and vegetable salad. With the discovery of grilled sweet potatoes (one of the best things I have ever put in my mouth) and always looking for simple ways to enjoy fresh vegetables, I concocted this salad bowl that is packed with flavor and goodness. With Swiss Chard from the garden I used it as my dark leafy green but you could use kale or lettuce. We also had corn, okra, tomatoes, cilantro, and jalapeños from the garden so this was a colorful, simple way to enjoy them while they were fresh.
Quinoa And Summer Vegetable Salad serves 3-4
- 2 cups quinoa, cooked and seasoned with salt and pepper to taste
- 1 can black beans, cooked and seasoned with salt and pepper to taste
- Swiss Chard, kale, or other dark leafy green, chiffonade and tossed in olive oil and salt
- 1 large or 2 small sweet potatoes, sliced and salted and grilled
- 12 okra, halved and salted and grilled
- 1 avocado, sliced
- 1 cup small cherry or grape tomatoes, halved and quartered
- 1 jalapeno, sliced
- 1 ear of corn, cooked in salted water and cut from the cob (toss in butter if you like)
- Fresh cilantro, chopped
- Cilantro-Lime Vinaigrette (recipe below)
Directions:
Divide ingredients evenly and layer on plate or in bowl. Sprinkle fresh cilantro on corn and grilled sweet potatoes. Drizzle vinaigrette over each salad. Serve.
Cilantro-Lime Vinaigrette
- 2 Tbsp fresh lime juice
- 1 garlic clove, minced
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- 1/8 tsp ground coriander
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp chopped fresh cilantro
Directions:
Mix all ingredients together until incorporated. Store in container in refrigerator until use.