Snap Pea, Corn, and Quinoa Salad

Recipe by jill6682
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup water
  • 14
    cup white balsamic vinegar
  • 14
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 2
    dashes hot sauce
  • 14
    teaspoon honey
  • 12
    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
  • 34
    cup feta cheese, crumbled
  • 2
    cups snap peas, cleaned and sliced
  • 1
    (16 ounce) bag corn, thawed
  • 1
    dash pepper
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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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