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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
Quinoa is a great side dish or salad for any meal. I sometimes substitute the corn here for a firm mango, finely diced.
1 cup raw quinoa
1 and 1/2 cups frozen green peas
1 red onion, finely diced
1 cup canned corn
2 scallions, thinly sliced
1 cup kale, cut into pieces (optional)
1/2 cup oil
1/4 cup vinegar (gluten-free, if needed)
1 tablespoon + 1 teaspoon Gefen Honey
1 tablespoon + 1 teaspoon Haddar Dijon Mustard
1 teaspoon salt
Rinse the quinoa well under cold running water and cook according to package directions. Let cool and fluff with a fork.
Heat a pot of water to a low boil and blanch frozen peas for a few minutes, just until they turn brighter in color. Strain. Add to cooked quinoa along with the remaining salad ingredients.
Mix all dressing ingredients and pour over quinoa.
Toss to mix and let marinate in the refrigerator for a minimum of 3 hours.
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