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