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

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

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 34%
  • Fat: 6.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.2g
  • Carbohydrate: 26.1g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 145mg
  • Calcium: 20mg

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

  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.
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.

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