Loaded Summer Quinoa Salad

Ingredients

1 cup cooked quinoa

1 cup cooked corn (fresh or frozen)

2 green onions, sliced

2 roma tomatoes, insides removed and diced

1 cup purple cabbage, thinly chopped

1 jalapeno, deseeded and chopped

1 lemon juiced

½ cup goat feta cheese cubed/crumbled

Kosher Salt

Pepper

Dressing

½ shallot 

½ clove garlic

1 lemon, juiced

½ tablespoon white wine vinegar

1 teaspoon dijon mustard

½ cup extra virgin olive oil

Salt

Pepper

Method

1. Cook the quinoa according to the package directions.

2. Once cooked and cooled, add the quinoa to a large mixing bowl with the chopped green onions, corn, tomatoes, cabbage, jalapeño, lemon juice, salt and pepper. Mix until combined.

3. Toss in dressing, mix again and then fold in feta cheese.

4. To make dressing - combine all the ingredients for the vinaigrette in a high-powered blender and blend for 60 seconds until very smooth.

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Calories Per Serving (serves 5)

Cals - 323

Fat - 18.6g

Carbs - 32.8g

Protein - 7.9g

Recipe Notes

• If you want to make this lighter in calories, I suggest only using half the dressing and store the extra in the refrigerator for 4-5 days.