Sweet and savory ingredients bring out the flavor in this quinoa recipe. The high-protein grain is an excellent alternative to pasta or rice. Each 2/3 cup serving provides 180 calories, 25 grams carbohydrate, 5 grams of protein and 6 grams of fat.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 - 2/3 cup servings
Ingredients:
- 1 1/2 cups water
- 1 cup uncooked quinoa
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup cherry tomatoes, halved
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1 garlic clove, minced
Preparation:
- Combine 1 1/2 cups water and quinoa in a medium saucepan and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
- Remove from heat, let stand 10 minutes and fluff with a fork.
- Combine quinoa, corn, tomatoes, and parsley in a medium bowl.
- Combine oil, lime juice, vinegar, salt and garlic in a small bowl and whisk. Drizzle over salad and toss well to coat.
- Let stand 10 minutes before serving.
