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Salads

The Ultimate Warm-Weather Quinoa Salad

Enjoy this corn-studded salad all spring and summer long for a fresh, nutritious lunch or side dish. If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

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Servings
8

Ingredients

Salad

  • 1 cup quinoa, rinsed and drained
  • ½ tsp. salt
  • 1 ½ cups fresh or frozen corn kernels (from 2 ears)
  • 1 ½ cups halved cherry or grape tomatoes
  • 1 cup finely chopped red cabbage
  • 1 cup diced cucumber

Dressing

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 3 Tbs. maple syrup
  • 1 Tbs. Dijon mustard
  • 1 tsp. salt

Preparation

  1. To make Salad: Bring quinoa, salt, and 1½ 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.

 

From Vegetarian Times

Nutrition Information

  • Calories 225
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 492 mg
  • Sugar Content 8 g