Quinoa and Corn Salad

Try quinoa for a change of pace from rice. Paired with Green Giant® frozen corn and a lime vinaigrette, it's a tasty side dish that serves 12.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Salad

1/2

cup uncooked quinoa

cup water

3/4

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)

cucumber, peeled, if desired

stalks celery, sliced (3/4 cup)

1/2

medium red bell pepper, chopped

1/2

cup thinly sliced red onion

Dressing

tablespoons white wine vinegar

tablespoons fresh lime juice

clove garlic, finely chopped

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon pepper

1/4

cup olive oil

tablespoons finely chopped fresh cilantro

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.
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.
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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Serving (1/2 Cup))

Calories 80

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 55mg;
Total Carbohydrate 8g

(Dietary Fiber 1g,
Sugars 1g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Quinoa and Corn Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens