quinoa, corn, and tomato salad with chive-infused olive oil


1 1/2 cups water (or broth)
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears) or frozen corn (we use Trader Joe’s frozen roasted corn)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil (recipe below) 2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced


Combine 1 1/2 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 a 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.

nutritional information
Calories: 179(34% from fat); Fat: 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); Protein: 5.2g; Cholesterol: 0.0mg; Calcium: 20mg; Sodium: 145mg; Fiber: 2.4g; Iron: 2.2mg; Carbohydrates: 26.1g

yield: 6 servings (serving size = 2/3 cup)
time: not available
source: Lia Huber, Cooking Light, AUGUST 2007

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