Quinoa-Corn Salad with Basil

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Quinoa-Corn Salad with Basil 01-AUG-01 p. 26

4 Servings—Egg- & Diary-free

 

This salad is a delight to make in the summer when

fresh basil and corn are in abundance. If you’re a

newcomer to quinoa, this is a good recipe to try as an

introduction because it’s tasty, quick and easy.

You’ll have time to prepare the basil, red peppers and

onion while the quinoa is cooling. For a striking

presentation, serve the salad inside hollowed-out

beefsteak tomatoes.

Meal Plan: Warm pita triangles can be served alongside

to either dip or fill. Cucumber wedges are also a

refreshing side dish. Try lemon sorbet for dessert.

 

 

1 1 & #8260;2 cups uncooked quinoa, rinsed well and

drained

1 tsp. salt

2 cups fresh (from about 4 ears) or frozen corn

1 cup tightly packed basil leaves, finely chopped

1 & #8260;2 cup diced jarred roasted red peppers

(water-packed)

1 & #8260;2 cup finely diced red onion

1 1 & #8260;2 Tbs. olive oil or roasted garlic- flavored

olive oil

3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

1. In medium saucepan, combine quinoa, salt and 3 cups

water. Bring to a boil over high heat. Cover, reduce

heat to low and simmer 12 minutes.

2. Add corn, cover and cook until quinoa is tender but

still a little crunchy, about 3 minutes.

3. Drain quinoa mixture and transfer to large serving

bowl. Toss well, fluffing with fork. Set aside to cool

to room temperature.

4. Add basil, peppers and onion. Stir in oil and

enough lemon juice to give salad a distinct lemony

edge. Season with salt to taste, garnish with a few

whole basil leaves and serve.

 

PER Serving: 377 CAL; 11 G PROT; 10 TOTAL FAT (1 SAT.

FAT); 61 G CARB.; CHOL; 559 MG SOD.; 7 FIBER

 

 

 

 

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