Corn Quinoa Tomato Salad

It is a busy weekend for me with little time to cook great meals.  I am recovering from surgery with my family.  It is also my high school reunion so we don’t have much time to cook and serve dinner together.  My mom always makes pasta salads in the summer as quick dinners that can be eaten at different times for different schedules.   My sister and I are always working on transitioning everyone to whole grains to improve their nutrition.  Quinoa is a good way to make that transition, even though it is technically a seed.  It contains nine amino acids, making it a complete protein and it cooks quickly.  The texture is really great for salads because it is soft and tastes great without any dressings or toppings.  Here is a recipe that my sister and mom adapted from Optimum Wellness, a grocery store flyer.  Enjoy!

Amy Hetager, CSA Blogger

Corn, Quinoa and Tomato Salad

Adapted by Nancy and Holly from Optimum Wellness

1 cup Quinoa (rinsed and drained 3 times)

1/2 tsp Salt

2 ears Fresh Corn, cut from the cobs

1-1/2 cups Grape Tomatoes

1 cup sliced Red Cabbage

1 cup diced Cucumber (peeled)

1/2 cup Red Onion, diced


1/2 cup Olive Oil

1/4 cup fresh Lemon Juice

3 tblsp Honey

3 tblsp Dijon Mustart

1 tsp Salt and 1/4 tsp fresh cracked Pepper

Bring quinoa, salt and 1-1/2 cups water to a boil.  Reduce the heat to medium or low and let sit for 20 minutes.  If your sweet corn is fresh, you do not need to blanch.  If not, blanch for 1 minute.  Add corn to quinoa mixture.  Add tomatoes, onion, cucumber and cabbage.  Stir well.  Make the dressing in a blender and add to the salad.  Cover the salad.

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