My sister-in-law's recipe for Quinoa Corn Salad solved an issue we were facing. While we wanted to eat quinoa more often because it is healthy, we didn't really like quinoa itself very much. Thanks to this recipe, we like quinoa better now and are eating it more often. The yellow corn, red pepper and purple onion make the quinoa tasty and colorful.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8-10 servings
Ingredients:
- 3 cups water
- 1 tsp. salt
- 2 cups quinoa
- 2 cups corn (fresh or frozen)
- 1/2 cup red pepper, finely chopped
- 1/4 cup purple onion, finely
- 1/4 cup fresh basil, finely chopped (optional)
- 4 Tbsp. fresh lemon juice (optional)
- 2 Tbsp. olive oil (optional)
- salt according to taste (optional)
Preparation:
1. Bring water and salt to a boil in a pot with a cover.
2. Rinse quinoa. Add to boiling water. Turn down flame, cover and simmer for 20 minutes.
2. If using fresh corn, mix with quinoa. If using frozen corn, add to quinoa and cook another 2-3 minutes, until the corn is heated through.
3. Transfer quinoa and corn to a bowl. Fluff the quinoa with a fork. Set aside to cool.
4. Stir red peppers and onion.
5. If desired, add basil, lemon juice, olive oil and salt according to taste.
2. If using fresh corn, mix with quinoa. If using frozen corn, add to quinoa and cook another 2-3 minutes, until the corn is heated through.
3. Transfer quinoa and corn to a bowl. Fluff the quinoa with a fork. Set aside to cool.
4. Stir red peppers and onion.
5. If desired, add basil, lemon juice, olive oil and salt according to taste.