I used frozen corn and cilantro . I can't imagine the parsley being any better because this was really good. i made the chive infused oil but only 1/4 cup of it. My blender handled the 1/4 cup just fine. The only other thing I did differently was to add instant vegetable boulion to the cooking water for the quinoa. We ate it with Tortilla Crusted Tilapia. Right. You know the one.
Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
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.
More From Cooking Light
- 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
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads