We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.
In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!
