Quinoa, Corn, and Tomato Salad with Chive-Infused Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired. Ingredients:
1 1/2 cups water |
1 cup uncooked quinoa |
1 cup fresh corn kernels (about 2 ears) |
1 cup cherry tomatoes, halved |
1/4 cup finely chopped fresh flat-leaf parsley |
2 tablespoons chive-infused oil |
2 tablespoons fresh lime juice |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1 garlic clove, minced |
Directions:
1. 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.
2. 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.
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