Quinoa and Corn Salad
Ingredients
The salad
-
3
cups
cooked quinoa
-
¾
cup
corn
-
1
cup
grape or cherry tomatoes, halved
-
¼
cup
crumbled feta cheese
The dressing
-
4
tablespoons
honey
-
2
limes
juice
-
½
teaspoon
salt
-
½
teaspoon
ground pepper
-
2
tablespoons
coconut oil
Instructions
- Cook the quinoa according to package instructions.
- In a small bowl, whisk together honey and lime juice, then set aside.
- In a pan, heat coconut oil over medium-high heat.
- Add the halved tomatoes and corn to the pan, seasoning with salt and pepper, and cook for about 5 minutes until softened.
- Once the quinoa is cooked, mix in the honey-lime dressing and stir to combine.
- Add the cooked corn and tomatoes to the quinoa and mix well.
- Serve the salad topped with crumbled feta cheese and lime wedges, garnished with chopped herbs if desired.
Nutrition Facts (estimated)
Servings
3 servings
Calories
481
Total fat
16g
Total carbohydrates
78g
Total protein
12g
Sodium
548mg
Cholesterol
11mg
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