Quick Quinoa Salad

My youngest sister, Alex, is getting married at the end of May which means I have less 6 weeks to fit into a bridesmaids dress. Let’s just say that if I don’t lose 5 pounds before then, there’s no sitting down for the entire night. However, if I stick to eating recipes like this, exercise everyday, and avoid eating things like this, I should hopefully be able to sit down for the big day.

Ingredients

1 cup dry quinoa
1/3 cup red onion, chopped
3/4 cup edamame (I used frozen – cooked and cooled)
1/2 cup canned black beans, rinsed and drained
1/2 dried cranberries
1 cup frozen corn, cooked and cooled
1/3 cup cilantro, chopped
salt & pepper
1 avocado, chopped (optional)
handful of roasted pine nuts (optional- I used them. Adds such great flavor!)
Goat cheese or feta cheese if desired (I omitted to keep it on the healthier side)

Vinaigrette:

2 lemons, juiced (1/4 cup juice)
2 garlic cloves, microplaned or finely minced
1 teaspoon dried parsley
1 tablespoon maple syrup
salt & pepper
6 Tablespoons extra virgin olive oil

Directions

Cook quinoa according to package directions. Set aside to cool.
For the vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine.
Combine cooled quinoa with all vegetable ingredients, cilantro, salt and pepper. Pour vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

vinaigrette