Quinoa Salad with Corn and Peppers

4
Total Time
45 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
This grain side dish is packed with citrusy flavors and fresh summer vegetables like juicy, sweet corn.

Ingredients

uncooked quinoa

1 cup(s),

corn

1 medium, kernels removed*

sweet red pepper(s)

½ medium, diced

yellow pepper(s)

½ medium, diced

fresh lemon juice

2 Tbsp

orange zest

1½ Tbsp

unsweetened orange juice

cup(s), freshly squeezed (or less to taste)

canola oil

1 tsp

table salt

¼ tsp, or to taste

black pepper

tsp, or to taste

chopped almonds

2 Tbsp, 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 corn, peppers, lemon juice, 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.

Notes

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.We used a half cup of red quinoa and a half cup of regular quinoa in this recipe but you can use one or the other, if you prefer.*To learn how to remove the kernels from an ear of corn, click here.

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