Quinoa Rice Pasta Salad with Roasted Corn and Cami Camu dressing
 
Prep time
Cook time
Total time
 
This quinoa rice pasta salad with roasted corn is the perfect summer salad. It also makes a great BBQ salad.
Author:
Recipe type: salad, summer, starter, side
Cuisine: plant-based, vegan, dairy-free
Serves: 2
Ingredients
  • SALAD:
  • 2 cups quinoa rice pasta
  • 1 bell pepper, diced medium
  • 1 small red onion, diced small
  • 3 stalks celery, sliced thinly
  • ½ cup dill, roughly-chopped
  • 1 corn cob, roasted
  • 2 tablespoons olive oil (optional)
  • juice of 1 lemon
  • salt & pepper to taste
  • DRESSING:
  • 4 tablespoons water
  • 1-2 tablespoons maple syrup or date syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Camu Camu powder
  • 2 tablespoons chopped fresh herbs to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt
Instructions
  1. SALAD:
  2. Fill a medium saucepan with water and bring to a boil. Cook the quinoa rice pasta until just tender, about 10-15 minutes. Drain and transfer into a large bowl.
  3. Meanwhile cook the corn shortly in boiling water (about 5 minutes) and place then in a preheated oven at 325 degrees until crispy (about 10 minutes).
  4. To the bowl, add the bell peppers, onions, celery and dill. Season the salad with lemon juice, salt, and pepper and toss to combine. When the corn is done, slice the kernels off the cob and sprinkle over the salad.
  5. DRESSING:
  6. Mix all ingredients in a mason jar or dressing jar. Shake well.
  7. Pour the dressing over the salad, and toss to combine once more. Serve the salad immediately to preserve the crunch of the vegetables and the freshness of the pasta.
Recipe by The Green Creator at http://thegreencreator.com/3-summer-superfood-salads/