How to Make Curried Quinoa & Corn Make-Ahead Salads

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How to Make Curried Quinoa & Corn Make-Ahead Salads Recipe
15 Steps
Ingredients
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1
Add 1 cup dry Cous Cous to a small pot. Add 2 cups of water with  bullion and curry.

Add 1 cup dry Cous Cous to a small pot. Add 2 cups of water with bullion and curry.

2
While Cous Cous is cooking, dice peppers. Set aside.

While Cous Cous is cooking, dice peppers. Set aside.

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3
Dice red onion. Set aside.

Dice red onion. Set aside.

4
Cut corn off cobs. Set aside.

Cut corn off cobs. Set aside.

5
Gather three glass jars.

Gather three glass jars.

6
First add bell pepper layer.

First add bell pepper layer.

7
Then onion.

Then onion.

8
Corn is next.

Corn is next.

9
Then, add Cous Cous.

Then, add Cous Cous.

10
Top with edamame.

Top with edamame.

11
Fill three containers with soyaki dressing. 3 tablespoons each.

Fill three containers with soyaki dressing. 3 tablespoons each.

12
Add micro greens to the top and hollow out a spot for the dressing containers.

Add micro greens to the top and hollow out a spot for the dressing containers.

13
Add dressing (containers) with lids on, and place lid on jar. Refrigerate.

Add dressing (containers) with lids on, and place lid on jar. Refrigerate.

14
When eating: pour into medium bowl and add dressing. Toss.

When eating: pour into medium bowl and add dressing. Toss.

15
Enjoy.

Enjoy.

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