{Quick and Light} Rainbow Quinoa Summer Salad

This colorful, full-of-summer-flavor salad is a sure win for the hot weather season. Served chilled is becomes the perfect partner for grilled foods, picnics and outings. Packed with protein too!

Course Salad

Cuisine American

Prep Time 20

Total Time 30

Servings (5-6 cups salad)

Calories 321kcal

Author Toni Dash

Ingredients

¾ cups Corn Kernels , fresh or frozen; cooked in boiling water for 1 minute, rinsed in cold water, drained and chilled*
¾ cups Edamame (shelled), fresh or frozen; cooked in boiling water for 1 minute, rinsed in cold water, drained and chilled*
2 cups cooked Rainbow Quinoa (any color quinoa will work), chilled
1-15 ounce can Garbanzo beans , drained and rinsed
½ cup Red Onion , finely diced
1 cup Cherry Tomatoes , halved (_about 20 if small cherry tomatoes; 15 if large cherry tomatoes_)
½ cup baby Carrots , sliced horizontally into rounds
¼ cup fresh Basil , thinly sliced then diced
½ cup Feta Cheese , crumbled
2-3 tablespoons Lemon Juice , freshly squeezed
1 tablespoon Olive Oil
1 tablespoon Rice Vinegar
Salt and Pepper to taste

Instructions

In a large bowl or if storing before serving a container with lid, combine the all ingredients except the lemon juice, olive oil, rice vinegar, and salt and pepper. Stir to fully combine the ingredients.
In a small bowl combine the lemon juice, olive oil, and rice vinegar. Pour over the salad and stir well to fully combine. Add salt and pepper to taste.
Chill in the refrigerator, in a closed container until serving.

Notes

*corn kernels and edamame may be cooked together and chilled in the same container.

Nutrition