Super Salad Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 teaspoon olive oil and a pinch of salt; set aside to cool to room temperature (about 10–15 minutes).

Prepare vegetables: While quinoa cooks, thaw edamame and corn if frozen (run under warm water or microwave per package instructions). Dice red and yellow bell peppers into 1/2-inch pieces. If using canned corn, drain and pat dry.

Combine base ingredients: In a large bowl, add cooled quinoa, 1 cup thawed edamame, 1 cup corn, and the diced bell peppers. Toss gently to combine and season lightly with salt and pepper to taste. Set aside while you prepare toppings and dressing.

Prepare tomatoes and onion: Halve cherry tomatoes (or quarter if large). Peel and thinly slice the small red onion into half-moons; if you prefer milder onion flavor, soak slices in cold water for 5 minutes then drain and pat dry.

Prepare avocado and cilantro: Halve and pit the avocado, then slice into thin wedges or dice as preferred. Roughly chop cilantro leaves and tender stems.

Assemble salad toppings: Add tomatoes and sliced onion on top of the quinoa mixture or reserve to arrange on individual plates. Sprinkle chopped cilantro and 1/2 cup crumbled feta over the salad. Gently fold a couple times if you want toppings distributed through the salad, or leave arranged on top for presentation.

Make dressing: In a small bowl or jar, combine 0.25 cups extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with lid) until emulsified. Taste and adjust seasoning or acidity (add more lemon for brightness, more oil for mellowness).

Optional resting: Let the dressing sit for 10 minutes to allow flavors to meld, or refrigerate up to 24 hours. If chilled, bring to near room temperature and re-whisk before serving.

Serve: Transfer salad to a serving bowl or divide among 4 plates. Arrange sliced avocado on top, sprinkle remaining cilantro, a pinch of lemon zest (optional), and extra crumbled feta if desired. Serve the lemon garlic Italian dressing on the side so diners can add to taste.

Storage: Refrigerate leftovers in an airtight container for up to 2 days (avocado will brown — store avocado separately and add when serving). Dressing keeps up to 4–5 days refrigerated.