Quinoa, Corn, and Tomato Salad With Chive-Infused Oil

"This is from Cooking Light, via myrecipes.com. It is a light, healthy grain-based salad -- like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great."
 
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Ready In:
30mins
Ingredients:
10
Serves:
6
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ingredients

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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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Reviews

  1. Excellent salad. I added some extra garlic because I love it. Like the author, I did not have chive-infused oil. Not having fresh chives either, I left them out entirely. Next time I will add more corn and tomatoes to make it a light main dish.
     
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