Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for a last minute potluck, or when company comes over unexpectedly. Scroll down to see the recipe video.
Photo by Eco-Vegan Gal
By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (7)
So good! I decided to use farro instead and substituted the salt for some miso paste. OMG!! So good!
This is so flavorful my meat-eating friends loved it. I used super sweet grilled corn, and dill as I had no cilantro. This will be even better when fresh summer tomatoes are in season. Definitely in my favorites list.
This was so tasty. Followed the recipe exactly. It was almost like a pico de gallo. Served it over greens. Excellent!
How far ahead can you prepare this?
oh my yum
Easy ingredients, fairly quick, and delicious.
I served it over mixed greens and added seasoning and herbs: a little fresh chopped cilantro and basil and some granular garlic/onion power and black pepper.
This is the 2nd recipe I’ve made from your site & it did not disappoint! Not to mention my 2nd day that I gave up meat products. I ran out of quinoa so I used brown rice over a bed of greens. All the flavors combined make this recipe truly delicious! Thank you for helping this transition feel so easy!