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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Quinoa, Corn, and Tomato Salad

Source: dLife

A light and refreshing salad topped with an oil and lime vinaigrette.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	107.4

Total Carbs	15.4 g

Dietary Fiber	1.9 g

Sugars	1.0 g

Total Fat	4.0 g

Saturated Fat	0.5 g

Unsaturated Fat	1.0 g

Potassium	186.4 mg

Protein	3.2 g

Sodium	64.8 mg

Dietary Exchanges 4.0 Fat, 0.1 Vegetables, 0.0 Fruits, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup cold water 1.0
1 cup quinoa 2.0
2 each ears of corn 1.0
1 cup fresh cherry tomatoes 0.25
0 1/4 cup chopped parsley 2.0
2 tbsp olive oil 2.0
2 tbsp fresh lime juice 2.0
2 tbsp white wine vinegar 0.25
0 1/4 tsp salt 1.0
1 each medium garlic cloves

Directions

In large saucepan, mix water and quinoa, bring to boil.Cover, lower heat, and simmer 10 minutes or until all liquid is evaporated. Remove pot from heat and let rest 10 minutes. Fluff with fork.
In serving bowl, mix cooked quinoa, corn, tomatoes, and parsley.
In small bowl, whisk oil, lime juice, vinegar, salt, and garlic. Spoon over salad and gently toss. Let rest 10 minutes before serving.