This refreshing salad has the most delicious crunch to it and it’s perfect for Spring and Summer. And now that Spring has arrived, I’m looking forward to making all kinds of salads and indulging in endless veggies.
I’ve made this salad with roughly chopped broccoli crowns, shredded carrot, and corn kernels. I’ve also added in quinoa and chickpeas for protein and the dressing is a homemade citrus and balsamic vinaigrette. Enjoy!
Ingredients
2 cups water
1 1/4 cups uncooked quinoa
1 (341 ml) can of corn kernels -drain the liquid and rinse
1 (540 ml) can of chickpeas -drain the liquid and rinse
2 medium broccoli crowns
1 medium carrot -shredded
3 scallions -thinly sliced
1/2 cup canola oil
Juice from 1 medium lemon
Juice from 2 large limes -make sure they’re ripe
2 tbsp white balsamic vinegar
2 garlic cloves -finely grated
Salt and black pepper to taste
Directions
- Put the water in a pot and bring to a boil.
- Add in the quinoa and stir.
- Cover the pot and reduce the heat to low.
- Cook for 15 minutes then remove from the heat and cook for an additional 7 minutes.
- Place the quinoa in a bowl and cool completely.
- Put the corn in a single layer on a plate lined with paper towels so an excess liquid is soaked up. Do the same with the chickpeas.
- Cut the broccoli into pieces and place in a food processor. Roughly chop.
- Place the quinoa, corn, chickpeas, broccoli, carrot, and scallions into a large bowl and mix well.
- In a separate bowl, whisk together the oil, lemon juice, lime juice, balsamic vinegar, garlic, salt, and black pepper.
- Add the dressing to the salad and mix well.
- Cover and place in the fridge.
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