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With layers upon layers of vibrant ingredients, not only are they a visual treat but also an actual joy to make. From my past layered salads, which many of you have tried and loved, comes another masterpiece: The Quinoa Corn Layered Salad.
Now, I’ve always emphasized the importance of not just a dish’s taste but also its presentation. The canister plays a pivotal role here. It’s not just any container; it’s a canvas where ingredients come alive. If you’re new to the world of layered salads or are looking for that perfect canister to showcase your creation, here is where you can grab your own!
Diving into the recipe, the chickpeas marinate beautifully in the tangy oil-free dressing. While they soak up the flavors, the other ingredients, like crisp blueberries, sweet corn, nutty quinoa, and crunchy cucumber, retain their freshness. Every bite offers a burst of different textures and flavors.
Sweet and Tangy Lemon Vinaigrette
I sincerely hope you’ll give this recipe a try and find out for yourself why I believe it’s bound to be a fan favorite. If you’re curious about any other layered flavor combinations be sure to click the link here to see all my other layered salad recipes!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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