Summer Grain Salad
A refreshing plant-based summer grain salad made with fresh sweet corn, tomatoes, cucumbers, avocado, and green goddess dressing for the ultimate seasonal meal!
Servings: 4
Equipment
- Pot
- Large Salad or Mixing Bowl
Ingredients
- 1 cup Quinoa Farrow or other grain works here
- 3 Persian Cucumbers Diced
- ⅔ cup Fresh Sweet Corn Cut off the cobb
- 2 Plumbs Cubed
- 2 Heirloom Tomatoes Cubed
- 3 cups Spinach Roughly chopped
- ¼ Fresh Cilantro Diced
- Flakey Sea Salt and Fresh Black Pepper To taste
Instructions
- Cook your grains according to the package directions. Let cool slightly.
- Toss your grains with ½ cup of the dressing, more if needed. Then add the Persian cucumbers, corn, cubed plums, tomatoes, and spinach, and season with salt and pepper. Toss to combine
- Serve as a side dish or a main dish with fresh cilantro on top for garnish.
- Store leftovers separately, in airtight containers, in the fridge for up to 3 days.