Quinoa, Corn, and Tomato Salad With Chive-Infused Oil
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 cups water
- 1 cup uncooked quinoa
- 1 cup fresh corn kernels (about 2 ears) or 15 1/4 ounces canned corn
- 1 cup halved cherry tomatoes
- 1⁄3 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons chive-infused oil or 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons white wine vinegar
- 1⁄4 teaspoon salt
- 1 garlic clove, minced
directions
- Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
- While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
- After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
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