Quinoa and Corn Salad with Lime-Herb Dressing
Gluten-free side dish
ID 34941513 © Foodio | Dreamstime.com
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
- 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.
- 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.
- Heat oil in a pan over medium heat. Add corn and sauté until tender. Let corn cool to room temperature.
- Combine onion, bell pepper, lime juice, cilantro, and scallions in a large bowl. Gently toss in quinoa and corn. Season with salt and serve.
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.
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
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