Mexican Quinoa Salad
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- salt and freshly ground black pepper, to taste
- 1 cup dry quinoa, rinsed well through a fine strainer/sieve
- 1 cup halved cherry tomatoes
- 3/4 to 1 cup fresh corn (sliced off the cob, raw)
- 1/4 cup finely chopped cilantro
- lime wedges
- salt and freshly ground black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cherry tomatoes (1 cup)
- Cilantro (1/4 cup)
- Corn, fresh raw off the cob (3/4 cup)
- Lime, wedges (1)
- Condiments
- White wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (1 1/2 tablespoons)
- Salt and freshly ground black pepper (2)
- Pasta & Grains
- Quinoa, dry (1 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published March 26, 2012 (11 months ago).
336 people saved this recipe.
