Red and white quinoa salad with corn and peppers
3
Points®
Total time: 37 min • Prep: 12 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
For this salad recipe, all you have to do is cook the quinoa until it's tender, then toss it together with the rest of the ingredients. We love using quinoa for fast, easy weeknight-friendly meals, as it can replace most grains, provides lots of heartiness in any dish, and is chockfull of protein. The salad also features corn, red and yellow bell peppers, fresh lemon juice, as well as orange zest and juice for a citrusy punch. We used 1/2 cup red quinoa and 1/2 cup white quinoa here for a fun contrast in colors, but you can use just one type, if you prefer.
Ingredients
Water
2 cup(s)
Uncooked quinoa
½ cup(s)
Uncooked quinoa
½ cup(s)
Corn on the cob
1 ear(s), medium
Bell pepper
½ item(s), medium
Bell pepper
½ item(s), medium
Fresh lemon juice
2 Tbsp
Orange zest
1½ Tbsp
Orange juice
⅓ cup(s)
Olive oil
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Chopped almonds (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp
Instructions
1
Bring 2 cups water to boil in medium saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Transfer quinoa to serving bowl and let cool.
2
Add corn, bell peppers, lemon juice, orange zest and juice, oil, salt, and black pepper to cooled quinoa. Toss until mixed well; sprinkle with almonds.
3
Per serving: about 3/4 cup
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