- 4
Ingredients
- 1 cup cooked quinoa (from roughly 1/3 cup dry quinoa)
- 1 cup frozen or fresh corn
- 1/2 cup pine nuts
- 1 large bowl of salad greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Preparation
Step 1
Serves 4 to 6
Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts. Sauté until the quinoa is a little crunchy, the corn slightly brown, and the pine nuts toasted, 5 to 10 minutes, stirring constantly.
Let the mixture cool to room temperature or a little warmer, and toss with salad greens.
Whisk the oil and vinegar together, adding salt and pepper to taste, and toss with the salad. Taste and add more oil, vinegar, or salt to your personal preference.
If using frozen corn, add it to the pan first to thaw.
Add more quinoa and nuts to make this a light meal.
Nutritional Information based on 4 servings:
Calories 263 Fat 19.7 g (30.3%) Saturated 2 g (9.9%) Trans 0 g Carbs 19.5 g (6.5%) Fiber 2.6 g 10.6%) Sugars 3.9 g Protein 5.6 g (11.1%) Sodium 10.1 mg (0.4%)