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

Quinoa, Corn, and Tomato Salad with Chive-Infused Oil Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

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.

Lia Huber,

Cooking Light

August 2007
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