Tomato, Corn, and Quinoa Salad

By ryanmmurano

Quinoa (whole-grain superfood) + tomatoes (non-starchy vegetable) = a recipe to help maintain blood sugar control.

Tomato, Corn, and Quinoa Salad
  • 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 oil

  • 2 tablespoons fresh lime juice

  • 2 tablespoons white wine vinegar

  • 1/4 teaspoon salt

  • 1 garlic clove, minced

  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 oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Nutritional Facts

Calories - 179
Carbohydrates - 23.1g
Saturated Fat - 0.7g
Protein - 5.2g
Sodium - 145mg
Dietary Fiber - 2.4g

lunch side dish salad vegetables

5 replies

MissRosePaddles 2016-07-18 17:37:25 -0500 Report

It bears mentioning that Quinoa must be rinsed at lease twice before you cook it. Follow the directions on the package. Some brands pre-rinse theirs, but many do no and un-rinsed Quinoa is terribly bitter.

This is a great salad. I do this with zucchini and sometimes a bit of leftover chicken. Also good with some slivered almonds and served with lettuce leaves so you can make roll-ups. I take a variation of this to work often for lunch. The modifications are endless.

RD03875 2016-01-03 22:44:43 -0600 Report

What is the green stuff in the salad? Is that cucumber or green pepper or zucchini?