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Quinoa and Corn Salad
12 servings (1⁄2 cup each)
Preparation Time:
35
minutes
mins
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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 11⁄2x1⁄4-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
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Course
Salad
clue
Easy
Diets
Vegetarian