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Quinoa & Roasted Corn Salad
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Description
Flavorful red quinoa with roasted corn, beans and green onions.
Ingredients
- 1 cup Uncooked Red Quinoa
- ¼ cups Vegetable Oil
- 2 cups Frozen Corn
- 1 cup Green Onions, Roughly Chopped, Divided
- 1 teaspoon Coarse Salt
- 1 cup Grape Tomatoes, Quartered
- 1 cup Canned Cannellini Beans, Rinsed And Drained
- 1 whole Lime, Juiced
- ¼ teaspoons Sugar
- ¼ teaspoons Ground Cumin
- ¼ teaspoons Black Pepper
- 1 Tablespoon Vegetable Oil
Preparation
1. Cook the red quinoa according to package directions. Transfer cooked quinoa to a large bowl.
2. Meanwhile, heat the first amount of vegetable oil in a large skillet over medium-high heat. Add the frozen corn. Cook for 10-12 minutes, or until the corn is tender and light brown, stirring often. Stir in 2/3 of the green onions and the coarse salt; cook and stir 2 minutes. Add the corn mixture into the cooked quinoa. Gently stir in the tomatoes and cannelini beans.
3. Combine the lime juice, sugar, cumin and black pepper in a small bowl. Whisk in remaining amount of vegetable oil until combined. Pour over the quinoa mixture; toss to coat. Sprinkle with remaining green onions. Serve warm, and enjoy!
Adapted from: Vegetarian: 3 Books in 1.
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