Grain Salad

  • 3 cups quinoa, cooked
  • 1 cup edamame, cooked
  • 1 red and yellow pepper, small dice
  • ½ bunch parsley, fine chopped
  • ¼ cup slivered almonds
  • ½ bottle of Muirhead Sherry Vinaigrette
  • Sea salt, optional

Toss grain, vegetables, and nuts in mixing bowl until well mixed. Mix in Muirhead Sherry Vinaigrette until salad is moist. Add salt to taste. Rest salad for 15 minutes to allow flavors to blend.  Serve in decorative bowl.
Print recipe.
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Clean dressing.

Sherry Vinaigrette

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