Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quinoa-Corn Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Directions
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
