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Sweet & Savory Summer Quinoa

posted Aug 6, 2015, 7:16 AM by   [ updated Aug 6, 2015, 7:16 AM ]
Sweet & Savory Summer Quinoa 

Vegetarian, Trans Fat Free, Cholesterol Free, Low Saturated Fat, Good Source of Vitamin C 

Yield: Approximately 7 servings (~1/2 cup each)

Served warm or cold, the honey lemon dressing takes this quinoa salad to the next level!

1 cup quinoa, dry
2 tablespoons olive oil
2 green onions, sliced
2 ears of fresh corn, corn removed from cob (~2 cups frozen or canned, drained)
1.5 teaspoon salt (or less, to taste)
1.5 teaspoon pepper (or to taste)

1 tablespoon lemon zest (about 1 lemon, zested)
2 tablespoons lemon juice, freshly squeezed (about 1 lemon, juiced)
1 garlic clove, grated or finely minced
1 tablespoon honey

1. Cook quinoa according to package instructions.
2. Combine lemon zest, lemon juice, garlic, and honey. Whisk together until well incorporated. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add green onions and corn, and season with salt and pepper. Sauté until the corn is tender, about 3 minutes.
4. Transfer corn and green onions to the cooked quinoa and gently fold together.
5. Top quinoa and corn mixture with the honey-lemon dressing and stir gently until dressing is well distributed.
6. Garnish with additional green onions.
7. Enjoy chilled, warm, or room temperature.

Nutrition Facts
(per serving)
180 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 410 mg sodium, 29 g carbohydrates, 4 g fiber, 5 g sugar, 5 g protein, 2% DV of Vitamin A, 10% DV of Vitamin C, 2% DV of Calcium, 8% DV of Iron