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Quinoa Corn Layered Salad | Jackfruitful Kitchen

Quinoa Corn Layered Salad

Quinoa Corn Layered Salad

15 mins prepServes 8

This one is extra light and refreshing and full of vibrant delicious flavor. Crisp blueberries, tender sweet corn, nutty quinoa, crisp cucumber, and protein rich chickpeas! The chickpeas marinate in the flavor of the tangy oil-free dressing and all the other ingredients stay perfectly crisp.

8 servings

What you need

dried chickpeas

28 oz dried chickpeas, rinsed and drained

sweet corn

2 cup sweet corn

english cucumber

1 english cucumber, chopped

quinoa

1 cup quinoa, cooked and cooled

fresh blueberries

2 cup fresh blueberries

green onion

1 bunch green onion, chopped

parsley

1 cup parsley, finely chopped

slivered almonds

1 cup slivered almonds

lemon

2 lemon, zested and juiced

apple cider vinegar

¼ cup apple cider vinegar

tahini

1 tbsp tahini

maple syrup

3 tbsp maple syrup

dijon mustard

1 tsp dijon mustard

garlic powder

1 tsp garlic powder

salt & pepper

½ tsp salt & pepper

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Instructions


0 Add all of the ingredients for the dressing to a jar and whisk to combine. Season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed above. Store in the fridge until you're ready to serve. This salad is best prepared at least 2 hours in advance, preferably overnight, so the chickpeas get to marinate in the dressing.
1 When you're ready to serve, tip the canister upside down into a large bowl and it dresses itself! Enjoy!

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