Mexican Quinoa Salad
This salad is perfect on its own or as a side to grilled meats.
Servings: 4 servings
Ingredients
DRESSING
- 1½ tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 medium garlic cloves, minced
- salt and freshly ground black pepper, to taste
SALAD
- 1 cup dry quinoa, rinsed well through a fine strainer/sieve
- 1 cup halved cherry tomatoes
- 1 cup fresh corn (sliced off the cob, raw)
- ¼ cup finely chopped fresh cilantro
- 1 small lime, divided use
- salt and freshly ground black pepper, to taste
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- Prepare the quinoa according to package directions; cool slightly.
- In a medium bowl, toss the quinoa with the tomatoes, corn and cilantro. Add the dressing and toss to coat everything. Squeeze lime on top, and season with salt and freshly ground pepper, to taste.
- Serve with lime wedges, for individual squeezing.
Notes
- This salad can be served warm or cold!
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 595mg | Potassium: 456mg | Fiber: 5g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 3mg