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Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Becky Luigart-Stayner
Yield 6 servings (serving size: 2/3 cup)
Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked quinoa
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons Chive-Infused Oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Nutrition Information

  • calories 179
  • caloriesfromfat 34 %
  • fat 6.7 g
  • satfat 0.7 g
  • monofat 4.1 g
  • polyfat 1.3 g
  • protein 5.2 g
  • carbohydrate 26.1 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 145 mg
  • calcium 20 mg

How to Make It

  1. Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

  2. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.