Chef Randy: Summer Quinoa Salad

Randy Graham is a noted chef and writer and has been a lacto-ovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

fresh summer quinoa salad

What better time than summertime for a fresh salad made with quinoa, corn, cabbage, tomatoes, and cucumber. Serve with a loaf of fresh-baked bread for lunch or bring to the table at dinnertime as a side salad. Either way this savory-sweet salad is certain to be a hit with family and friends.

Quick + Easy

Vegan

Summer

DRESSING INGREDIENTS

1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 3 tablespoons maple syrup 1 tablespoon Dijon mustard 1 teaspoon salt

SALAD INGREDIENTS

1 cup quinoa (rinsed and drained) 1/2 teaspoon Better Than Bouillon (vegetable base) Fresh corn kernels (cut from 2 ears of corn) 1 1/2 cups sun-gold tomatoes (cut in half) 3/4 cup red cabbage (chopped fine) 1 cup cucumber (peeled and diced)

INSTRUCTIONS

Mix all dressing ingredients in a blender until smooth. Set aside.

Bring quinoa, bouillon, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 12 to 15 minutes, or until water is absorbed. Set aside, uncovered.

Bring 2 cups water to a boil in separate saucepan. Add corn, and cook for one minute. Drain and rinse under cold water. Drain again and set aside. Stir corn, tomatoes, cabbage, cucumber, and quinoa together in a large mixing bowl. Pour dressing over salad and gently mix until combined. Serve chilled.

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