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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- 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.
- 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.
- 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