It’s simply glorious outside today! After a long winter, we are soaking up the sun. I made this recipe last spring/summer. It’s on my menu for this weekend. This is a light and healthy salad to make for lunch. I adapted the recipe from Epicurious; replacing the dried cherries with tomatoes and eliminating the sunflower seeds. The recipe can easily be doubled if you’re serving more than 1-2 people.
Tomato and Pepper Quinoa Salad
Adapted from Epicurious, 2005
1/4 cup quinoa
1/4 cup orange or yellow bell pepper, diced
1/4 cup shelled edamame (cooked and chilled)
1/8 diced green onion
1/8 cup cherry tomatoes, halved
2 Tbsp. Olive Oil
2 Tbsp. white wine vinegar
1 tsp. Dijon Mustard
Pinch of sugar
Kosher Salt and freshly ground pepper, to taste
Cook the quinoa according to package directions. Cool the quinoa and mix with bell pepper, edamame, green onion, and tomatoes.
Whisk together the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and pepper in a separate bowl. Mix 2 Tbsp. dressing (or more if preferred) onto salad.