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.



Ingredient Checklist


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

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

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

Cook's Notes

If you prefer, you can replace the watercress with fresh baby spinach leaves.

Reviews (2)

9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Excellent salad. I usually like to do it for parties, is lite and everybody love it from vegetarian to meat lovers.
Rating: Unrated
I split the recipe into five (for my week's lunches) and got about 2.5 to 3 cups in each serving, in case anyone is wondering how big the portions are.