Power Quinoa Salad

Screen Shot 2016-08-17 at 10.40.19 PM Screen Shot 2016-08-17 at 10.37.53 PMI am a HUGE salad fan but sometimes making salads at home is less exciting than getting the $12 salad when I’m out at a restaurant… I think the reason it’s so exciting is the fact that I didn’t have to make it… I digress, sometimes I get stuck in the rut of eating the same homemade salad over and over: Mixed greens, cucumber, tomatoes and balsamic vinegar. Yes it’s easy but it’s also Bor-ing. Please tell me I’m not the only one!

So if you’re looking for a new salad recipe that will fill you up and keep you full, the wait if over! The one and only Veggie Lisa and I collaborated again to bring to you one of her best salad recipes and homemade dressings.Screen Shot 2016-08-17 at 10.39.57 PM

Roasted Corn Garden Salad

  • 4 cups arugula, washed and dried
  • 1 cup cherry tomatoes, quartered (tri colored work well)
  • 1 ½ cups roasted corn (place on cookie sheet, toss with olive oil and roast on low broil for 10-13 mintues, cool)
  • 1 cup cucumbers, sliced thin
  • 2 red bell pepper, diced
  • ½ cup sliced red onion
  • 1 cup tri colored quinoa, cooked according to package directions. Cool completely
  • 2 large avocadoes, diced (optional)

Dressing:

  • 4 ounces feta cheese, crumbled
  • 1/3 cup unsweetened almond milk
  • ¾ cup plain nonfat Greek Yogurt
  • 2 tsp minced garlic
  • salt and pepper to taste

(mix together. Allow to chill for 1 hour before serving)

Directions:

Place arugula in large serving bowl. Top with corn, tomatoes, red onions, cucumber slices and quinoa, add avocadoes (optional). Pour dressing on and mix right before serving. Enjoy!

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