QUINOA AND CORN SALAD

Quinoa and Corn Salad image

Try quinoa for a change of pace from rice. Paired with frozen corn and a lime vinaigrette, it's a tasty side dish that serves 12.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 15

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Ingredients

1/2 cup uncooked quinoa
1 cup water
3/4 cup frozen corn (from 12-oz bag)
1 cucumber, peeled, if desired
2 stalks celery, sliced (3/4 cup)
1/2 medium red bell pepper, chopped
1/2 cup thinly sliced red onion
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoons finely chopped fresh cilantro

Steps:

Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 55 mg, Sugar 1 g, TransFat 0 g

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