Summer Vegetable Grain Salad
Summer vegetable grain salad is a zesty quinoa and wild rice salad that combines fresh corn, tomatoes, cucumbers, bell pepper, and green onions in a zesty lime, honey, Dijon vinaigrette. It’s a protein-packed and antioxidant-rich grain salad that’s a healthy make-ahead grilling side dish and easy meal prep lunch salad.
Salad 1 ½ cup wild rice, cooked 1 cup quinoa, cooked ½ cup seedless cucumber, diced ½ cup red bell pepper, diced ½ cup corn, fresh or frozen & thawed ½ cup cherry tomatoes, sliced 3 green onions, sliced ¼ cup parsley or cilantro, chopped Dressing 1 lime, zest and juice 1 teaspoon honey 1-2 teaspoons Dijon mustard 1 teaspoon olive oil ½ teaspoon garlic powder 1 dash cayenne pepper (optional) salt and pepper, to taste
In a large bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley. In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, olive oil, garlic powder, cayenne pepper, and salt and pepper. Toss the quinoa and wild rice mixture with the salad dressing. Refrigerate until ready to use. It will stay crisp in the refrigerator for a few days.
Calories: 274 kcal Carbohydrates: 51 g Protein: 10 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 2 g Sodium: 26 mg Potassium: 513 mg Fiber: 6 g Sugar: 5 g Vitamin A: 1172 IU Vitamin C: 41 mg Calcium: 46 mg Iron: 3 mg