Description
A refreshing and nutritious quinoa salad combining sweet corn, vibrant vegetables, and zesty dressing for a delightful meal.
Ingredients
Scale
- 1 cup quinoa (rinsed if using dry)
- 2 cups water or vegetable broth
- 1 cup corn (fresh, canned, or frozen)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- Combine the rinsed quinoa and water (or vegetable broth) in a saucepan and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the quinoa is cooked and the water is fully absorbed.
- Fluff the quinoa with a fork and let it cool.
- Combine the cooked quinoa, corn, diced red bell pepper, diced red onion, and chopped cilantro in a large bowl.
- Whisk together the olive oil, lime juice, smoked paprika, salt, and pepper in a small bowl to create the dressing.
- Pour the dressing over the quinoa mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to meld the flavors.
Notes
Rinsing quinoa is crucial to avoid bitterness. For best results, chill the salad to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg