Rainbow Quinoa Salad Recipe | SideChef

Ingredients

• 1 cup Quinoa
• 1 package Cherry Tomato
• 1 Orange Bell Pepper
• 1 cup Red Cabbage
• 1 package Frozen Shelled Edamame
• 1 cup Frozen Corn Kernels
• 1 pint Fresh Blueberry
• 2 tablespoon Granulated Sugar
• 1/4 cup Extra-Virgin Olive Oil
• 1 Lemon
• 3 tablespoon White Wine Vinegar
• to taste Salt
• to taste Ground Black Pepper