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Prep 35min
Total35min
Servings12
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Ingredients
Salad
1/2
cup uncooked quinoa
1
cup water
3/4
cup frozen corn (from 12-oz bag)
1
cucumber, peeled, if desired
2
stalks celery, sliced (3/4 cup)
1/2
medium red bell pepper, chopped
1/2
cup thinly sliced red onion
Dressing
2
tablespoons white wine vinegar
2
tablespoons fresh lime juice
1
clove garlic, finely chopped
1
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
cup olive oil
2
tablespoons finely chopped fresh cilantro
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Steps
1
Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
2
Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
3
In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.
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When fresh corn is in season, grill or roast it instead of using frozen corn, for an added boost of flavor.
A lime will yield the maximum amount of juice if allowed to come to room temperature first. Roll the lime firmly on the counter, then cut in half and juice. Typically a lime will yield about 1 to 2 tablespoons of juice. For this recipe, choose a large lime so it will yield the amount of juice needed.
Quinoa is a very old grain, first used by the Incas. It is very popular today because it is a good source of protein.
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