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Rainbow Quinoa Summer Salad
Ingredients
- 1 1/2 cups Alter Eco Rainbow Quinoa
- 1 teaspoon salt
- 2 cups fresh or frozen corn
- 1 cup tightly packed basil leaves, finely chopped
- 1/2 cup roasted red peppers
- 1/2 cup diced red onion
- 2 tablespoons olive oil
- 3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)
Looking to create a colorful and delicious, yet healthy side dish for your next family gathering? Try this refreshing Rainbow Quinoa Summer Salad by Alter Eco.
Preparation
- Rinse quinoa thoroughly in cool water and drain.
- In a medium saucepan combine quinoa, salt and 3 cups water.
- Bring to boil over high heat.
- Cover, reduce heat to low and simmer for 5 minutes.
- Add corn, cover and cook until water is absorbed.
- Let cool, then transfer mixture to large serving bowl.
- Toss well with fork, fluffing quinoa.
- Add basil, peppers and onion.
- Stir in oil and enough lemon juice to give salad a distinct lemony edge.
- Adjust seasons to taste.
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