Project Description

Summer Passion salad

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  • • 1 cup Tricolor quinoa
    • 2 ripe peaches, thinly sliced
    • 1 cups cherries, pitted and halved
    • 1 cup cherry tomatoes, halved
    • 1 cucumber, sliced and halved
    • 2/3 cup chopped rainbow carrots
    • 2/3 cup corn kernels
    • 1/2 cup baby greens
    • 1/4 cup thinly sliced radish
    • ¼ cup chopped red and yellow peppers
    • 4 tablespoons olive oil
    • 1 lemon, juiced
    Mountain salt and pepper to taste
    • 1/4 cup feta cheese
    • 1/4 cup fresh chopped parsley
    • fresh chopped basil


Cook Quinoa as directed. In a large bowl, toss the quinoa. Season the tomatoes and cucumber with a pinch of salt and pepper.

Toss all of the fruit and vegetables, down to the radish, into the quinoa. Drizzle the olive oil and lemon juice into the salad. Season with the salt and pepper, add the fresh parsley tossing well. Just before serving add the fresh basil and feta and a little more olive oil. Enjoy!

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