Quinoa-Corn Salad

By boscobojo

Ingredients

• 1/2 cup red quinoa
• 3 shucked ears of corn
• 1 chopped large heirloom tomato
• 2 slices scallions
• 3 Tbl. olive oil
• 3 Tbl. lime juice
• 1/2 tsp. kosher salt

Preparation

Step 1

Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 Tbl. olive oil and 3 Tbl. lime juice, 1/2 tsp. kosher salt.