Food Network's Corn & Quinoa Salad

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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.

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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)
Mix corn and quinoa, then add remaining ingredients. Chill in fridge for 2 hours before serving.
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

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
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  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
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