15-Minute Quinoa Corn Salad
Ingredients
Dressing
-
3
shallots
finely diced
-
3
tablespoons
white balsamic vinegar
-
1
tablespoon
Dijon mustard
-
⅓
cup
extra-virgin olive oil
-
to taste
Salt and pepper
Salad
-
2
cups
cooked quinoa
-
3
cups
cooked corn
-
2
cups
grape tomatoes, halved
-
1
red pepper
seeded and chopped
-
6
cups
arugula or baby spinach
-
⅓
cup
fresh basil, sliced
-
3
ounces
goat cheese, crumbled
-
¼
cup
chopped almonds
Instructions
- Make the dressing by combining shallots, vinegar, and mustard in a blender. With the motor running, add the olive oil and season with salt and pepper.
- Combine quinoa, corn, tomatoes, pepper, and arugula in a medium bowl.
- Toss the salad with the desired amount of dressing.
- Top with basil, goat cheese, and almonds, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
364
Total fat
21g
Total carbohydrates
38g
Total protein
11g
Sodium
98mg
Cholesterol
7mg
You might also like