This salad is a take-off of a recipe I found in a Raley’s magazine. What I like about this recipe is that you can make it all without the dressing and then just keep it in the fridge and when you want some you can just add then so it keeps longer.
1 cup Trader Joe’s Organic Quinoa (or whatever brand you like)
3/4 cup Annie’s Naturals Gingerly Vinaigrette
1/2 cup shelled edamame (Trader Joe’s sells them already shelled)
1/3 cup each: sliced green onions, matchstick-size pieces of peeled carrot and Trader Joe’s Organic Broccoli Slaw
Prep time: 15 minutes Cook time: 12 minutes Cool and chill time: at least 1 hour
Cook quinoa according to directions on container, fluff with a fork and let cool.
Stir dressing into quinoa, then stir in vegetables.
Cover and chill for at least 1 hour.
Makes 6 servings.
Shopping List: Quinoa, Annie’s Naturals Gingerly Vinaigrette, shelled edamame, green onions, carrots, Trader Joe’s Organic Broccoli Slaw