This Andean Quinoa Corn Salad recipe is a vibrant and nutritious dish that combines fluffy quinoa, sweet corn, fresh veggies, and zesty lemon for a refreshing and satisfying meal.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree, Main Course
Cuisine: Mexican, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 195kcal
Author: Lois Carter Crawford
Ingredients
1cupraw quinoawhite or red or a combination of both
2red green, yellow or orange bell peppersseeded and chopped
1teaspoondiced jalapenoscanned okay
2tablespoonsminced fresh cilantroor more to taste
24grape tomatoeswashed and cut in quarters
¼cuplemon juice
⅛teaspoonblack pepper
2tablespoonsminced fresh parsleyoptional
Instructions
Rinse the quinoa in a sieve under running water and set aside to drain.
Put the quinoa, oil, paprika, 2 cups of water, corn and salt in a medium saucepan.
Bring to a boil. Cover the pot and reduce the heat to low/simmer and continue cooking for about 25 minutes until the quinoa absorbs all the water and it is tender yet chewy.
In a skillet, heat the remaining olive oil over medium heat until hot.
Add the onions and sauté for 5-6 minutes until the onion is transparent.
Add the garlic, cumin, coriander, jalapenos and peppers and continue cooking until the peppers soften.
Add the cilantro and cook for another minute or so.
Combine this mixture with the quinoa, add the tomatoes, lemon juice, black pepper and parsley, and serve immediately or refrigerate until later—this is good warm or cold!