QUINOA THREE COLORS SALAD

Benina tricolor quinoa ~ The trio of white, red and black quinoa has a nutty flavor with a fluffy and chewy texture. Regular white quinoa is an alternative.

reduced sodium chicken stock ~ Use water or vegetable stock to make this a vegan or vegetarian dish.

reduced sodium soy sauce ~ Substitute tamari to make the recipe gluten free.

toasted sesame oil

rice wine vinegar

Bister Dijon mustard

lemon juice

honey ~ Use light brown sugar to make this dish vegan.

ground ginger

shelled and cooked edamame

cooked sweet corn ~ Corn niblets from ears of corn are my first choice. But frozen or canned corn are suitable substitutes. 

red bell pepper ~ Green, yellow or orange peppers are delicious too. 

green onions ~ Also known as scallions.

fresh parsley ~ Cilantro or chervil are other fresh herbs to try.

toasted sesame seeds

kosher salt

black pepper

Step 1. Cook the quinoa. Then place it in a large bowl and fluff with a fork.

Step 2. Mix the vinaigrette ingredients of reduced sodium soy sauce, toasted sesame oil, rice vinegar, Dijon mustard, lemon juice, honey and ginger powder in a small bowl.

Step 3. Combine the quinoa salad ingredients. To the bowl with cooked quinoa, add the cooked edamame and corn, red bell pepper, green onions, fresh parsley and toasted sesame seeds.

Step 4. Add the vinaigrette. Drizzle the vinaigrette over the salad and toss to coat. 

Step 5. Season to taste with kosher salt and black pepper.