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Sweetgreen Quinoa Salad

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Makes 4 servings 1x

Time 20 minutes, with cooked grains

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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons sherry or red wine vinegar
  • 1 tablespoon Dijon mustard, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large shallot or small red onion, chopped
  • 1 teaspoon minced garlic
  • 3 cups cooked quinoa
  • 1 large red bell pepper, chopped
  • 2 cups corn kernels, preferably fresh
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup chopped fresh basil or mint

Instructions

  1. Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl. Add the shallot and garlic, whisk again, and taste. Add more mustard if you like.
  2. Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.

—Recipe from The VB6 Cookbook

Recipe variations

Sweetgreen Seasonal Quinoa Salad Vary the vegetables according to what looks best in season. Greens or cabbage are always good choices. In winter, try tossing in leftover cooked vegetables straight from the fridge. Sweetgreen’s spring version includes farro, asparagus, kale, arugula, tofu, toasted almonds, and other locally sourced vegetables. The fast vinaigrette in the main recipe here goes with virtually everything, but when you’re in the restaurant, you can choose from several vegan dressings.