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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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2 cup  cold water
1 cup  quinoa
1 cup  frozen sweet corn kernels
1 cup  fresh cherry tomatoes
0 1/4 cup  chopped parsley
1 tbsp  olive oil
1 tbsp  fresh lime juice
1 tbsp  white wine vinegar
.125 tsp  salt
1/4 tsp  minced garlic
  1. In large saucepan, mix water and quinoa, bring to boil over high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until all liquid is absorbed. 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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