Quinoa and Corn Salad
12 servings (1⁄2 cup each)
Ingredients
SALAD
- 1 ⁄2 cup uncooked quinoa
- 1 cup water
- 3 ⁄4 cup frozen whole kernel corn
- 1 cucumber peeled, if desired
- 2 stalks celery sliced (3⁄4 cup)
- 1 ⁄2 medium red bell pepper chopped
- 1 ⁄2 cup red onion cut into thin bite-size pieces
DRESSING
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 clove garlic finely chopped
- 1 teaspoon ground cumin
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 1 ⁄4 cup olive oil
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Rinse quinoa in cold water; drain in fine-mesh strainer.
- In 1-quart saucepan, heat quinoa and 1 cup water to boiling.
- Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed and quinoa is tender.
- Cool slightly.
- Meanwhile, cook corn as directed on package; cool.
- Halve cucumber lengthwise; remove seeds and cut into 11⁄2×1⁄4-inch strips.
- In large salad bowl, place cucumber, celery, bell pepper, red onion, cooked quinoa and corn.
- In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended.
- Beat in oil.
- Pour dressing over quinoa mixture; toss to coat.
- Sprinkle with cilantro.
Notes / Tips / Wine Advice:
Quinoa is a very old grain, first used by the Incas. It is popular today because it is a whole grain.
Nutritional Information
Calories: 80 kcal