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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
If you’re one of those people who’s always scrambling for summer Shalosh Seudos ideas, or you want a crowd-pleaser to bring to your next barbecue, this salad is for you. The fruits bring out a sweetness that pairs really well with the savory elements of this dish.
1 cup raw quinoa
2 ears of corn
8 ounces (225 grams) shredded purple cabbage
1 peach, cubed
1 nectarine, cubed
2 scallions, sliced
1/2 cup olive oil
1/4 cup Gefen Maple Syrup
2 tablespoons balsamic vinegar
2 tablespoons Dijon or spicy brown mustard
2 tablespoons lemon or lime juice such as Heaven and Earth
1 teaspoon garlic powder
1 teaspoon kosher salt
Cook quinoa according to package directions. Set aside to cool. Cook corn in boiling salted water for three minutes. Cool, then cut corn kernels off the cob.
In a large bowl, combine quinoa, corn, cabbage, peaches, nectarines, and scallions. In a small bowl, whisk all dressing ingredients until combined. Pour over quinoa and vegetables in bowl; toss to combine.
Recipe, styling and photography by Miriam Pascal.
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