Quinoa and Corn Salad

Time: 20 min.
Complexity: easily
Servings: 4

To make this hearty salad, cooked quinoa is mixed with cooked corn, tomatoes, and green onions, and dressed with olive oil and lime juice. It packs a punch of healthy micronutrients and protein, adding a pleasant texture that pairs beautifully with the corn. This salad can be served as a side dish to meat dishes or as a filling vegetarian appetizer.

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Recipe:

Cook 1/2 cup red quinoa according to package directions. Place 3 husked ears of corn in a bowl with a few tablespoons of water; cover loosely and microwave until tender, about 3 minutes. Let cool, then trim the kernels. Toss the quinoa and corn with one large chopped heirloom tomato, 2 sliced ​​green onions, 3 tablespoons each of olive oil and lime juice, 1/2 teaspoon of coarse salt, and a pinch of cayenne pepper.