Corn-Quinoa Salad
Serves 8
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
- 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.
- 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.
- 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