Description
The perfect summer salad, this blend of sweet and savoury, this is one to add to your menu of easy plant-based summer lunches.
Ingredients
Scale
- 2 cups cooked quinoa, chilled
- 1 cup pitted halved cherries
- 1 1/2 cups grilled corn (use method 3 described here)
- 1/4 cups each pepitas and sunflower seeds
- 1/4 cup each loosely packed fresh parsley and mint
- 1/3 cup pea shoots
- 2 small apricots, pitted and sliced, plus more to garnish if desired
- 1 avocado, thinly sliced
- baby greens (optional, to serve under the salad)
Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp maple syrup
- pinch of sea salt and black pepper
Instructions
- In a very large bowl, combine the quinoa, cherries, corn, pepitas, sunflower seeds, herbs and sliced apricots. Stir well, then set aside.
- In a jar or sealed container, shake up all of the ingredients for the dressing. Taste and add a little more sea salt and black pepper as needed.
- Pour the dressing (you may have some leftover) over the salad and toss to thoroughly coat.**
- Line salad bowls with greens if making individual servings, or transfer the salad to a serving bowl. Garnish with pea shoots, sliced avocado, and additional apricot halves.
Notes
*You can use warm quinoa if you like, but I find that chilled quinoa holds its shape better and helps to keep the other ingredients crisp.
**This is a great recipe for preparing the day before you plan to eat it because the flavours are best developed after a few hours. If making ahead, store the salad covered in the fridge and toss well before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: salad, lunch, dairy free, gluten free, vegan, vegetarian, anti-inflammatory
- Method: grill