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), white variety, rinsed
Uncooked quinoa
½ cup(s), red variety, rinsed
Corn on the cob
1 ear(s), medium, husk and silk removed and kernels cut off
Bell pepper
½ item(s), medium, red variety, diced
Bell pepper
½ item(s), medium, yellow variety, diced
Fresh lemon juice
2 Tbsp
Orange zest
1½ Tbsp, grated (about 1 large orange)
Orange juice
⅓ cup(s)
Olive oil
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Chopped almonds
2 Tbsp, toasted
