Quinoa, Corn and Tomato Salad with Chive-infused Oil
From Cooking Light, August 2007 (NEW! ha ha)
This recipe would be great with wheat berries or brown rice instead of the quinoa. Give it a whirl.
Preparation
Ingredients
1 ½ cups water
1 cup uncooked quinoa (or try wheatberries)
1 cup corn kernels (~2 ears cooked corn)
1 cup cherry tomatoes, halved
¼ cup finely chopped fresh parsley
Dressing:
- 2 tablespoons Chive-Infused Oil
- 2 tablespoons fresh lime juice
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1 garlic clove, minced
Combine 1 ½ cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with fork. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad. Toss well to coat. Let stand 10 minutes before serving for flavors to develop.