Snap Pea, Corn, and Quinoa Salad
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 cup water
- 1⁄4 cup white balsamic vinegar
- 1⁄4 cup Dijon mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 dashes hot sauce
- 1⁄4 teaspoon honey
- 1⁄2 cup vegetable oil
- 1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand)
- 1 dash salt
- 2 cups cooked quinoa
- 3⁄4 cup feta cheese, crumbled
- 2 cups snap peas, cleaned and sliced
- 1 (16 ounce) bag corn, thawed
- 1 dash pepper
directions
- Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
- Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
- Julienne raw snap peas.
- Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
- Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
- Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.
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Reviews
-
A wonderful summer salad! I went light on the dressing initially, about 1/3--but added more the next day (I think the quinoa soaked it up?) The combination of ingredients is DELICIOUS, fresh and light. The feta gave a wonderful salty note! It was loved by all kids to adults. I used a combo of basil, parsley and chives. Perfect!