Quinoa Salad with Corn and Peppers
3
Points®
Total time: 32 min • Prep: 17 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
If you've never had quinoa before, you'll love its versatility and the fact that it cooks in about half the amount of time as rice.
Ingredients
Uncooked quinoa
1 cup(s)
Black pepper
⅛ pinch(es)
Fresh lemon juice
2 tbsp(s)
Cooked corn
1 ear(s), medium, steamed, cooled and kernels removed
Red bell pepper
½ medium, diced
Yellow bell pepper
½ medium, diced
Orange zest
1½ tbsp(s)
Unsweetened orange juice
⅓ cup(s), freshly squeezed
Canola oil
1 tsp(s)
Table salt
⅛ tsp(s), or to taste
Chopped almonds
2 tbsp(s), toasted
Instructions
1
Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
2
Stir lemon juice, corn, peppers, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.
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