It’s the end of July – when did that happen?! I love summer – aside from the great weather, there is always something going on. Lately it’s been weddings, but when we’re not celebrating nuptials with our friends, there are boat rides, beach trips, and barbeques to keep us occupied. Therein lies the rub: with so many things going on, it can be hard to find time to reset. We pretty much put aside most projects at the house, and I also find that I cook a lot less. It makes me sad that I’m less adventurous in the kitchen during the warmer months, but it also forces me to find easy and light dishes that will keep me going through the summer madness.
After pinning about 3,000,000 recipes for a quinoa salad on Pinterest, I ended up making one up using the fresh vegetables I picked up at the market and what I had in the pantry. You could put most vegetables in here and it would be good, no matter what. I threw together a lime-cumin dressing, similar to the one I made for the corn and black bean salad, and it was all pretty painless.
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 1/2 cup red onion, chopped
- 1 tbsp. fresh cilantro, chopped
- 1 cup of quinoa, cooked
- 1 tbsp. of olive oil
- 3 tbsp. of lime juice
- 1 tsp. of cumin
- salt and pepper to taste
- Combine chopped vegetables, cilantro, and quinoa in a large bowl. Mix well.
- Combine dressing ingredients in a small bowl. Mix well, using salt and pepper to taste.
- Pour dressing over salad, mix well, and serve.
If serving this as a side, it makes quite a bit – the leftovers stayed really well in the fridge. Happy summer!