Corn-Quinoa Salad
If you want to make use of that wonderful fresh corn in your garden or at the farmer's market, this is a great way to do it! Not to mention the quinoa, which is so great in adding just the right touch to this recipe!
Ingredient List-Serves 8
Salad
-1 cup quinoa, rinsed and drained
-1/2 tsp. sea salt
-1 1/2 cups fresh corn kernels (from 2 ears)
-1 1/2 cups halved cherry or grape tomatoes
-1 cup finely chopped red cabbage
-1 cup diced cucumber
Dressing
1. To make Salad: Bring quinoa, salt, and 11/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.
2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.
Nutritional Information
Per 1-cup serving: Calories: 255, Protein: 4g, Total fat: 15g, Saturated fat: 2g, Carbs: 27g, Cholesterol: mg, Sodium: 492mg, Fiber: 3g, Sugars: 8g
http://www.vegetariantimes.com/recipes/11335?utm_source=EatingWisely&utm_medium=newsletter&utm_campaign=EatingWisely
If you want to make use of that wonderful fresh corn in your garden or at the farmer's market, this is a great way to do it! Not to mention the quinoa, which is so great in adding just the right touch to this recipe!
Ingredient List-Serves 8
Salad
-1 cup quinoa, rinsed and drained
-1/2 tsp. sea salt
-1 1/2 cups fresh corn kernels (from 2 ears)
-1 1/2 cups halved cherry or grape tomatoes
-1 cup finely chopped red cabbage
-1 cup diced cucumber
Dressing
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 3 Tbs. maple syrup
- 1 tsp. sea salt
1. To make Salad: Bring quinoa, salt, and 11/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.
2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.
Nutritional Information
Per 1-cup serving: Calories: 255, Protein: 4g, Total fat: 15g, Saturated fat: 2g, Carbs: 27g, Cholesterol: mg, Sodium: 492mg, Fiber: 3g, Sugars: 8g
http://www.vegetariantimes.com/recipes/11335?utm_source=EatingWisely&utm_medium=newsletter&utm_campaign=EatingWisely
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