Quinoa, corn and cherry tomatoes salad

Quinoa, corn and cherry tomatoes salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.7
  • Total Fat: 20.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.5 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 8.9 g

View full nutritional breakdown of Quinoa, corn and cherry tomatoes salad calories by ingredient


Introduction

This is a very tasty way to eat quinoa and vegetable. You can serve it as a fresh meal on a hot summer day, or as a side with fish or chicken. This is a very tasty way to eat quinoa and vegetable. You can serve it as a fresh meal on a hot summer day, or as a side with fish or chicken.
Number of Servings: 4

Ingredients

    1 cup Organic Quinoa
    2 cup water
    24 cherry tomatoes
    1,5 cup frozen corn
    6 Green onions
    5 tbsp Extra Virgin Olive oïl
    2,5 tbsp red wine vinegar
    1 tsp Dijon Mustard
    Basil (to taste)
    Salt & Pepper (to taste)

Directions

Rince quinoa thouroughly.
Cook quinoa in water for about 12 to 15 minutes or until all liquid is absorb. Stir quinoa with a fork and let it cool
Cook corn in boiling water for about 2 or 3 minutes, then drain it and cool it Under cold water. Drain completly and had to cooled quinoa.
Cut cherry tomatoes in halves and mince green onions. Add to bowl.

In a anouther bowl, stir together oïl, vinegar, dijon and basil. Whisk until completly combine.

Add to quinoa salad. Serve cool.

Serving Size: 4 main meals / 6 side meals

Number of Servings: 4

Recipe submitted by SparkPeople user MARIELUNE1972.