Red and white quinoa salad with corn and peppers

4
4
1
Smartpoints value per serving
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

1 medium, husk and silk removed and kernels cut off

uncooked bell pepper(s)

½ item(s), medium, red variety, diced

uncooked bell pepper(s)

½ item(s), medium, yellow variety, diced

fresh lemon juice

2 Tbsp

orange zest

1½ Tbsp, grated (about 1 large orange)

orange juice

cup(s)

olive oil

1 tsp

table salt

¼ tsp

black pepper

tsp

chopped almonds

2 Tbsp, toasted

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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