Food Network's Corn & Quinoa Salad
37
I used tri color quinoa just because it’s pretty but any quinoa you have on hand will work. This was delicious and a recipe I’ll take to any summer potluck. So delicious and healthy too. With all the fresh corn out there, you’ll make this again and again.
6
1 cup cooked tri color quinoa (cooked according to package directions)
2 Large ears corn (cooked and kernels cut off)
10 cherry tomatoes (cut in half)
1 Large shallot (minced)
3 tablespoons extra virgin olive oil
3 tablespoons lime juice
1/2 teaspoon sea salt
1/4 teaspoon Two Snooty Chefs Hungarian Ragout Seasoning (or cayenne pepper)
2 Large ears corn (cooked and kernels cut off)
10 cherry tomatoes (cut in half)
1 Large shallot (minced)
3 tablespoons extra virgin olive oil
3 tablespoons lime juice
1/2 teaspoon sea salt
1/4 teaspoon Two Snooty Chefs Hungarian Ragout Seasoning (or cayenne pepper)
Mix corn and quinoa, then add remaining ingredients. Chill in fridge for 2 hours before serving.
See the full directions on my site
See the full directions on my site
Nutritions
Calories
150
Sodium
211mg
8% DV
Fat
9g
13% DV
Protein
3g
6% DV
Carbs
10g
3% DV
Fiber
2g
11% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g8%
Polysaturated Fat1g8%
Monosaturated Fat6g38%
Cholesterol6mg2%
Sodium211mg8%
Potassium619mg17%
Protein3g6%
% DAILY VALUE*
Total Carbohydrate
Fiber2g11%
Sugar6g13%
Vitamin A2073IU41%
Vitamin B60.36000000000000004mg18%
Vitamin C37mg62%
Calcium27mg2%
Iron0.9600000000000002mg5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.