A popular item on the City Market salad bar, this easy salad is refreshing and springy. From "The Onion Skin," April 2008. quinoa, water, frozen corn, lemon zest, lemon juice, olive oil, honey, salt, black pepper, green onions, fresh mint cvt

Recipe Ingredients for Quinoa Salad with Corn, Scallions & Mint

1 1/2	cups quinoa
2	cups frozen corn (11179)
1	tbs. lemon zest (9156)
2	tbs. lemon juice
1/4	cup olive oil
1	tbs. honey
1/2	tsp. salt (to taste)
1/4	tsp. black pepper
1/2	cup green onions (1 bunch)
1/2	cup fresh mint

Recipe Directions for Quinoa Salad with Corn, Scallions & Mint

1. Rinse quinoa well under running water (for about 1 minute). Bring a medium pot of water to a boil and add quinoa. Cook for 10 minutes, uncovered. Drain through a sieve and let cool.
   
   
2. In the meantime, place corn in a medium salad bowl. Combine lemon zest, lemon juice, olive oil, honey, salt, and pepper in a small mixing bowl. Mince scallions and fresh mint. Add quinoa, dressing, and fresh herbs to salad bowl and toss well to coat. Serve cold or at room temperature.
   
   
3. Optional additions: chopped fresh apples or nuts.
   
   

Categories

Citrus, Vegetables, Salads, American, Boil, Chill, Vegetarian, Gluten-Free, Sugar-Free

Health Information

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese