Food Network's Corn & Quinoa Salad
59
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 Fat 1g 8%
Polysaturated Fat 1g 8%
Monosaturated Fat 6g 38%
Cholesterol 6mg 2%
Sodium 211mg 8%
Potassium 619mg 17%
Protein 3g 6%
% DAILY VALUE*
Total Carbohydrate
Fiber 2g 11%
Sugar 6g 13%
Vitamin A 2073IU 41%
Vitamin B6 0.36000000000000004mg 18%
Vitamin C 37mg 62%
Calcium 27mg 2%
Iron 0.9600000000000002mg 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
