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Quinoa, Corn, and Tomato Salad
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 1 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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1 1/2 cup  cold water
1 cup  quinoa
2 each  ears of corn
1 cup  fresh cherry tomatoes
0 1/4 cup  chopped parsley
2 tbsp  olive oil
2 tbsp  fresh lime juice
2 tbsp  white wine vinegar
0 1/4 tsp  salt
1 each  medium garlic cloves
  1. 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.
  2. In serving bowl, mix cooked quinoa, corn, tomatoes, and parsley.
  3. In small bowl, whisk oil, lime juice, vinegar, salt, and garlic. Spoon over salad and gently toss. Let rest 10 minutes before serving.

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