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Summer Quinoa and Cabbage Salad


If you’re one of those people who’s always scrambling for summer Shalosh Seudos ideas, or you want a crowd-pleaser to bring to your next barbecue, this salad is for you. The fruits bring out a sweetness that pairs really well with the savory elements of this dish.


Make the Salad

1. Cook quinoa according to package directions. Set aside to cool. Cook corn in boiling salted water for three minutes. Cool, then cut corn kernels off the cob.
2. In a large bowl, combine quinoa, corn, cabbage, peaches, nectarines, and scallions. In a small bowl, whisk all dressing ingredients until combined. Pour over quinoa and vegetables in bowl; toss to combine.


This salad can be stored in the fridge for up to one day.


Recipe, styling and photography by Miriam Pascal.