Corn-Quinoa Salad

By

Vegetarian Times
(I found this to be too sweet with the maple syrup, but everyone loved it. Might need to play around with the dressing to find the right flavors).

Nutritional Information
Per 1-cup serving:

Calories 255
Protein 4g
Total Fat 15g
Saturated Fat 2g
Carbs 27g
Cholesterol 0mg
Sodium 492mg
Fiber 3g
Sugar 8g

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  • 8

Ingredients

  • Salad
  • 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

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.

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