Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

By dashy_65

Ingredients

• 1 1/2  cups  water
• 1  cup  uncooked quinoa
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  cherry tomatoes, halved
• 1/4  cup  finely chopped fresh flat-leaf parsley
• 2  tablespoons  Chive-Infused Oil
• 2  tablespoons  fresh lime juice
• 2  tablespoons  white wine vinegar
• 1/4  teaspoon  salt
• 1  garlic clove, minced

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

63 cal, 7g fat, 49mg sodium