Let’s start out the week right with this delicious salad. This can pose as any meal of the day for you including a snack. If you feel so inspired, add a protein of your choice…chicken, beef or salmon.

You will notice below that we are using raw corn. This may be something you aren’t used to but trust me, if the corn is good, then you will be surprised by how delightful raw corn is. Personally I prefer it. It is crispy, sweet and much easier to prepare. Give it a try!

Red Quinoa with corn and broccoli salad by vinaigrette

Red Quinoa with Broccoli & Corn Salad

for the salad:

~ 2 ears of corn, raw kernels shaved right from cob

~ 1 cup of small broccoli florets

~ 1½ cups dry red quinoa

~ 3 tablespoons radishes, finely chopped

~ 1 tablespoon fresh dill, chopped

for the dressing:

~ 1 tablespoon lemon juice

~ 1 tablespoon olive oil

~ 2 tablespoons low sodium soy

~ 1 tablespoon raw apple cider vinegar

~ salt & pepper


** Be sure to soak the quinoa overnight in water and rinse well before using.

In a saucepan pour 2 cups of water and bring to a boil. Reduce heat and add the red quinoa to the water and simmer until the water is absorbed and the grains become soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.

As the quinoa is cooking, steam your broccoli until softened. (about 6-8 minutes)

Blend all the dressing ingredients together until smooth in a blender or add them to a bowl and simply whisk with a fork.

Shave the kernels of raw corn off the cob with a large knife. Add to the quinoa along with the broccoli, radishes and dill and stir well.
Drizzle the dressing over the salad and toss well.
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