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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 6 servings |
||
| Calories 254 | ||
| Calories from Fat 68 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 567mg | 23% | |
| Potassium 531mg | 15% | |
| Total Carbohydrate 41.8g | 13% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 2.4g | ||
| Protein 7.7g | 15% | |
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Quinoa Corn Salad
By: JeriBinNC
Nov 7, 2005
I love the flavor of corn and basil together.
SERVES 6
Ingredients
- 3 cups water
- 1 teaspoon salt
- 1 1/2 cups quinoa, thoroughly rinsed
- 2 cups fresh corn (frozen is okay)
- 1 cup fresh basil, tightly packed, finely chopped
- 1/2 cup diced roasted red pepper
- 1/2 cup finely diced red onion
- 2 tablespoons olive oil
- 3-5 tablespoons fresh lemon juice
Directions
1
Bring water to a boil. Add quinoa and simmer for about 11 minutes.2
Add corn and cook another 1 to 3 minutes.3
Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.4
Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.
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Featured Reviews for This Recipe
From: Chef #629158
On Mar 7, 2008
I loved this! Even though i didn't put the onion in and used dried basil it was still super good. Every one loved it.
From: justcallmetoni
On Oct 15, 2006
An abundance of fresh basil and a love of quinoa made this an instant draw for me. The delicate dressing went very well with the dish and really let the basil serve as the star. As a matter of personal preference, I would probably add more stuff (peppers and corn next time). It makes quite a bit and I added some zucchini and chickepeas (time to empty the icebox) to the leftovers to turn this lovely side into a lunch entree. Thanks!
From: Kasha
On Feb 28, 2006
This is healthy, different consistency, a good starter recipe for quinoa. Be sure to rinse the quinoa well before using for anyone not familiar with it. I liked the combo of tastes and the light dressing. Makes a lot. I'm planning on adding cold shrimp or surimi slices to the leftovers and using it as a lunch salad. I will certainly make it again.
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