Best Corn And Blueberry Quinoa Salad Recipes

QUINOA-CORN SALAD

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

CORN AND BLUEBERRY QUINOA SALAD

Steps:

• 1. Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
• 2. Combine all other ingredients. Add quinoa after it has cooled.
• 3. Refrigerate up to one week, serve chilled. The Jalapeños WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

SUMMER CORN & BLUEBERRY SALAD

Steps:

• In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
• When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
• For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
• Cover and refrigerate overnight.