Quinoa And Roasted Corn Salad

Name: Quinoa And Roasted Corn Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 Cup Quinoa, rinsed under running water; 1 Cup Mix Vegetables, I used diced carrots, rainbow radish, red bell pepper, red onion; 1/4 Cup Raisins, or dried cranberries; 2 Tomatoes, ripe tomatoes, seeds discarded and small diced; Black Pepper, adjust to taste; 2 Corn, corn on the cob; 1/2 tsp Salt; 1 tsp Rice Vinegar, unseasoned; 1 tbsp Lemon, juice; 2-4 tbsp Cilantro, fresh leaves, chopped

Fresh Quinoa Salad

Posted By Savita

Healthy Salads Quick & Easy

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Quinoa is vitamin E rich pseudo - grain. It is actually a seed which is considered a grain in many parts of world. Less in carbohydrates and high in fiber, quinoa is seed of choice for light weight salads and appetizers. I started eating quinoa in attempt to use less rice in my diet and really liked its texture.

This quinoa salad not only has loads of fresh vegetables but quinoa seeds keep you full longer and it does not feel like you had light lunch or dinner.

A few more quinoa salad recipes that I love:

Curry Lemon Quinoa (Rice) Roasted Acorn Squash, Microgreens and Quinoa Salad Quinoa Tabbouleh Salad

Quinoa And Roasted Corn Salad

Total Time: 25 mins Prep Time: 10 mins Cook Time: 15 mins

Cuisine: American Category: Salad Difficulty: Easy

Yields: 2-3 Servings Serves: 4

Notes: 2 substantial servings or 4 side servings. SEE PRINTABLE RECIPE

Ingredients

1 Cup Quinoa (rinsed under running water)
1 Cup Mix Vegetables (I used diced carrots, rainbow radish, red bell pepper, red onion)
1/4 Cup Raisins (or dried cranberries)
2 Tomatoes (ripe tomatoes, seeds discarded and small diced)
Black Pepper (adjust to taste)
2 Corn (corn on the cob)
1/2 tsp Salt
1 tsp Rice Vinegar (unseasoned)
1 tbsp Lemon (juice)
2-4 tbsp Cilantro (fresh leaves, chopped)

Directions

1. Bring 2 cups of water to rolling boil. Reduce heat to medium, add 1/4 tsp salt and rinsed quinoa. Cover and let it simmer for 10 minutes, then remove from heat and let it sit covered for 5 more minutes. Quinoa will absorb all water. Fluff grains of quinoa with fork very gently and set aside to cool down.
2. While quinoa is cooking, roast or grill the corn on cob until it is slightly charred and tender and room is filled with roasted corn aroma. Remove kernels from cob and set aside to cool down.

Additional Notes:
If you like, you can also steam or grill the corn instead.
3. In a bowl, add all diced vegetables, tomatoes, corn, remaining 1/4 tsp salt, lemon juice, vinegar, cilantro and mix well. Add cooled quinoa and toss to combine. Refrigerate for 30 minutes. Season with fresh crushed black pepper just before serving.