I was inspired to create this dish after eating at our friends’ Dawne and Matt’s for lunch one Shabbos. They served a wonderful salad that, along with crispy romaine, had quinoa and strawberries. I was planning on making a regular salad, but wanted to make a separate salad using my leftover quinoa. Because I didn’t have strawberries, I wound up using fresh blueberries instead, and really liked the results! Betayavon!
2 cups cold cooked quinoa
1 cup frozen (thawed) or fresh corn (cut off the cob)
handful (about 10) grape tomates, quartered
1 cup fresh blueberries
1 scallion, diced fine
Tablespoon of fresh chopped parley
Fresh basil leaves (4-6 depending on how much you like the taste of basil, which I love), washed, and chopped in fine ribbons
Salt and pepper to taste, if desired
Olive oil or apple cider vinegar, if desired (optional), but I didn’t think it needed it.
Large salad bowl
Chop tomatoes, scallions, parsley, and basil, and toss with cold quinoa, corn, blueberries. Optional: salt, pepper, vinegar or oil, but I didn’t think it needed any of them.