Quinoa, Corn, and Tomato Salad With Chive-Infused Oil |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Cooking Light, via . It is a light, healthy grain-based salad - like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great. Ingredients:
1 1/2 cups water |
1 cup uncooked quinoa |
1 cup fresh corn kernels (about 2 ears) or 15 1/4 ounces canned corn |
1 cup halved cherry tomatoes |
1/3 cup finely chopped fresh flat-leaf parsley |
2 tablespoons chive-infused oil or 2 tablespoons olive oil |
2 tablespoons fresh lime juice |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1 garlic clove, minced |
Directions:
1. Combine 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 to separate and let cool a bit if time.
2. While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
3. After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
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