Farmer’s Market Vegetarian Quinoa Cobb Salad

A hearty, healthy salad recipe with creamy avocado, nutty quinoa, grilled veggies, fresh mint and basil, and lots of bright citrus flavors. The perfect light dinner, easy lunch, or simple side!

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Meals served in bowls are a staple meal around here.

My younger brother wants nothing more than a meal with “all the fixins.” But I’m the type of person that gets so overwhelmed by ‘all the fixins.” Solution? Meals in bowls.

Mark likes texture and flavor, so instead of having 5 different sides, I just learn to pack in layers and layers of texture and flavor. He’s happy, and I’m happy. Errr… more like I successfully avoided a melt down. But happy works too. 😉

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My methodology/equation to creating any meal in a bowl.

Grilled meat + grains + roasted veggies + cheese + fresh avocado + fresh herbs + a light vinaigrette.

For this bowl, I left out the meat because in the summer months I just can’t get enough summer produce. You could definitely serve this with some grilled chicken or steak, but don’t be surprised if this salad steals the show. It’s one that your guest will want seconds and thirds of.

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This grain salad is loaded with a medley of grilled cherry tomatoes, charred scallions, grilled summer corn, buttery cubes of avocado, chopped toasted pistachios, lots of fresh mint and basil (you can never have too much fresh herbs), and a tangy mustard lemon dressing.

There is so much happening here. So much flavor, so many textures and just so much goodness all in one bowl!!

AND it is an almost completely vegan bowl too. Like what?!? We already lost the chicken to make it vegetarian, just lose the feta and this becomes vegan…but I’d never ditch the feta if I were you. The chicken I can do without, but the feta? NEVER. So creamy and salty. Gah. I’m obsessed.

It was like a grilled cobb salad, but a modern, slightly healthier version.

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We have a passion for smoothies, somethings they consist of breakfast and lunch, but lately we have been venturing out into other areas of blender expertise. A blender makes this vinaigrette so smooth and velvety.

This salad is perfect for entertaining or an easy weeknight meal. We love it served with grilled steak or chicken, but don’t be surprised if this salad steals the show. It’s one that your guest will want seconds and thirds of.

Farmer's Market Vegetarian Quinoa Cobb Salad

A hearty, healthy salad recipe with creamy avocado, nutty quinoa, grilled veggies, fresh mint and basil, and lots of bright citrus flavors. The perfect light dinner, easy lunch, or simple side!

Ingredients:

  • 1 cup uncooked quinoa

For the dressing:

  • 1/2 cup olive oil
  • 2 Tablespoons cup lemon juice (about one lemon) + zest from lemon
  • 1 Tablespoon red wine vinegar
  • 1 1/2 Tablespoons yellow mustard
  • 1/2 Tablespoon honey
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

For the salad:

  • 1 1/2 cups frozen corn
  • 1 cup cherry tomatoes, halved
  • 4 green onions, sliced into 1 inch pieces
  • 1 jalapeño, thinly sliced
  • 1/4 cup crumbled feta
  • 1/4 cup fresh mint, roughly chopped
  • 1/4 cup fresh basil, thinly sliced
  • 1 ripe avocado, diced
  • Mixed greens for serving

Directions:

  • Cook quinoa according to package instructions. This will most likely call for 1 cup of water.
  • Preheat broiler.

To make dressing:

  • Into a blender, add olive oil, lemon juice/zest, red wine vinegar, mustard, honey, oregano, salt, and pepper and blend until smooth. Set aside.

To make salad:

  • Spread halved tomatoes, frozen corn, green onions, and sliced jalapeños on a large baking sheet. Broil for 5-10 minutes until tomatoes are slightly roasted and the corn is golden.
  • In a large bowl, stir together quinoa, corn, tomatoes, green onions, feta, mint, basil, and avocado. Serve warm over a bed of mixed greens and a drizzle of dressing over top.
  • Store leftover dressing at room temperature and left over salad in an airtight container in the refrigerator.