Our first introduction to this salad was when Kaylee’s husband, Michael was helping with the food for her baby shower. It’s so good, and travels well, so it has become kind of a staple at Jeff’s 4th of July parties.
Prep time: 30 minutes Cook time: cook quinoa the day before according to package directions. Difficulty: Servings: 12
Plan to use about a 50/50 ratio of vegetables to quinoa.
2 cups quinoa (cook according to package directions)
Sliced radishes
Sliced green onion
Diced tomato, ( or halved cherry or grape tomato)
Diced carrot
Walla Walls sweet onion, or red onion, separated into rings
Raw Snow Peas
Charred and chilled Asparagus cut in bite size pieces
Combine all ingredients and top with a home-made vinaigrette or a bottled Italian such as one of Newman’s Italian dressings.