Quinoa, Tomato and Corn Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • ½ cup uncooked quinoa
  • ¾ cup sweet corn (1 cob if you are using fresh)
  • ⅓ cup chopped tomato
  • ¼ cup chopped onion
  • 1-2 T. chopped cilantro, according to your taste
  • 2 tsp. fresh lime juice
  • Salt and pepper, to taste
  • Smoked paprika, to taste (optional)
  • Crumbled feta cheese (optional)
  • Olive oil
Instructions
  1. Cook quinoa according to package instructions.
  2. While it’s cooking, heat a skillet over medium heat and add a swirl of olive oil. When oil is heated (1-2 minutes), add onion and cook about 1-2 minutes, until onion is starting to look translucent. Add corn and sprinkle with salt, pepper, and smoked paprika (if using). Turn heat up to medium-high. Cook, stirring the mixture occasionally, for about 2-3 minutes. Add tomato and lime juice and stir.
  3. Your quinoa should be about done at this point. Add the cooked quinoa to the skillet and stir. Add the cilantro and season to taste with additional salt, pepper and smoked paprika, if desired. Serve lukewarm or chill in fridge. If using feta, wait until salad has slightly (or completely) cooled before stirring it in.
Recipe by In Good Taste at http://ingoodtaste.kitchen/cooking-for-two-quinoa-tomato-and-corn-salad/