My dear friend, Jenny, emailed me a version of this recipe a few weeks ago. Her co-worker brought this salad to a work potluck, and Jenny thought of us, since it was gluten free and delicious!
After being on vacation (a post on our wonderful trip to Florida is coming soon) and just a crazy month of May, I finally got around to making this dish last night. It was a huge hit! My husband even said “Ang, I think I have a new favorite!” I love that he is so easy to please!
I adapted the original recipe a bit to add more protein and make it a dinner dish. My adapted recipe is below.
Quinoa Summer Salad
3 cups Quinoa
¼ Cup Olive Oil
1 bag (2 cups) frozen corn
2 Chicken Sausages
1 pint (about 10-12) grape cherry tomatoes, halved
½ cup cilantro
½ Onion finely chopped
¾ jar of creamy balsamic dressing (or dressing of your choice)
½ lime squeezed
3-4 sun dried tomatoes, diced
1 Avocado, chopped
Salt and Pepper to taste
Cook the Quinoa according to package directions. Once the quinoa is cooked and has cooled, add olive oil and fluff. Salt and pepper to taste. Transfer to a large serving dish/bowl.
While the Quinoa is cooking, defrost corn and cook the sausage until heated all the way through. Chop the sausages into bite sites pieces.
Cut up the tomatoes, onion and cilantro and avocado.
Add the corn, onion, sausage, cilantro, grape tomatoes, and dried tomatoes to the Quinoa mixture. Squeeze your lime and add your dressing to the dish and mix until well incorporated. Top the dish with the avocado and serve.