Quinoa Salad With Corn and Red Pepper

Name: Quinoa Salad With Corn and Red Pepper
Ingredients: 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

9 Ratings
2 Reviews

This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. 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.

Body+Soul, November/December 2005, Body+Soul, November/December 2005

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Quinoa Salad With Corn and Red Pepper

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Quinoa Salad With Corn and Red Pepper

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (2)

All Reviews for Quinoa Salad With Corn and Red Pepper