Quinoa Salad With Corn and Red Pepper

Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free. If you prefer, you can replace the water-cress with fresh baby spinach leaves. 330 calories; 8 g protein; 16 g fat; 42 g carb.

  • Servings: 6

Source: Body+Soul, November/December 2005


  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 3 tablespoons fresh basil, thinly sliced
  • 1 tablespoon mustard powder
  • 1 clove garlic, pressed or minced
  • Salt and pepper, to taste
  • 3 cups quinoa, cooked according to package directions
  • 1 1/2 cups cooked corn kernels or frozen corn kernels, thawed
  • 2 red bell peppers, stemmed, seeded, and diced
  • 2 bunches watercress, washed, ends trimmed, and torn into small pieces
  • 3 scallions, thinly sliced


  1. Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.

  2. Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.

  3. Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.


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