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Quinoa and Corn Salad with Lime-Herb Dressing

Bowl of quinoa salad with corn and chopped red pepper.
This content originally appeared on 
tasteforlife.com

Prep Time

45 minutes

Yield

2

Ingredients

1 c quinoa

11⁄2 c water

1 Tbsp olive oil

2 c fresh or frozen corn

1 small red onion, minced

1 red bell pepper, diced

⅓ c freshly squeezed lime juice

⅓ c chopped cilantro

4 scallions, chopped

Salt to taste

Directions

  1. Rinse quinoa in a fine-mesh strainer with cool water. Bring the 1 1⁄2 cups water to boil in a small pot. Add quinoa and return to boil. Cover pot and reduce heat to low.
  2. Simmer for 15 minutes. Remove pot from heat and keep lid on for 5 minutes. If there’s any extra liquid, strain quinoa. Spread quinoa on a baking pan to cool.
  3. Heat oil in a pan over medium heat. Add corn and sauté until tender. Let corn cool to room temperature.
  4. Combine onion, bell pepper, lime juice, cilantro, and scallions in a large bowl. Gently toss in quinoa and corn. Season with salt and serve.

Notes

Quinoa is not technically classified as a grain, but is instead known as a pseudograin. It’s a healthy grain substitute for those who cannot consume gluten.

Nutrition Info

558 Calories, 19 g Protein, 0 mg Cholesterol, 97 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 12 g Fiber, 14 g Total fat (2 g sat), 620 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B6, C, K, Folate, Magnesium, Phosphorus, ★★★ Vitamin B2 (riboflavin), B3 (niacin),Iron, Zinc, ★★ Vitamin E, Potassium,  ★ Vitamin A