Corn quinoa salad

By granolagina

Ingredients

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. salt
• 1 1/2 cups fresh or frozen corn kernels (from 2 ears)
• 1 1/2 cups halved cherry or grape tomatoes
• 1 cup finely chopped red cabbage
• 1 cup diced cucumber
• Dressing
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 3 Tbs. maple syrup
• 1 Tbs. Dijon mustard
• 1 tsp. salt

Details

Servings 8

Preparation

Step 1

1. To make Salad: Bring quinoa, salt, and 11/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.

3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.
Nutritional Information

Per 1-cup serving: Calories: 255, Protein: 4g, Total fat: 15g, Saturated fat: 2g, Carbs: 27g, Cholesterol: mg, Sodium: 492mg, Fiber: 3g, Sugars: 8g