Quinoa salad with corn and peppers
3
Points®
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 and red and yellow peppers. 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 called for 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. Just keep in mind that no matter what type you choose, you need to give your quinoa a good rinse in a fine-mesh sieve to get rid of its natural coating, which can be bitter tasting.
Ingredients
Uncooked quinoa
1 cup(s)
Corn on the cob
1 ear(s), medium, kernels removed with a knife
Red bell pepper
½ medium, diced
Yellow bell pepper
½ medium, diced
Fresh lemon juice
2 Tbsp
Orange zest
1½ Tbsp
Unsweetened orange juice
⅓ cup(s), freshly squeezed (or less to taste)
Canola oil
1 tsp
Table salt
¼ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Chopped almonds (dry-roasted or raw, unsalted, no sugar added)
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.
3
Serving size: about 3/4 cup
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