CORN AND BLUEBERRY QUINOA SALAD

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Corn and Blueberry Quinoa Salad image

This can also be a corn blueberry salsa for a lighter version, I like to use the quinoa to be a more substantial side dish so make it to your liking. ENJOY

Provided by Lisa 'Gayle' Goff

Categories     Other Appetizers

Time 30m

Number Of Ingredients 13

1 bag(s) frozen corn or 6 ears fresh cooked off the cob
1 1/2 c fresh blueberries
1 english cucumber, diced
1/2 c fresh cilantro, chopped
3 jalapeños, ribs and seeds removed
3 Tbsp fresh lime juice
2 Tbsp honey
2 Tbsp olive oil
1 tsp cumin
salt and pepper to taste
1 c quinoa
2 c broth (vegetable will keep this vegetarian)
1 tsp cumin for the quinoa

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.

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