Quinoa Salad With Red Pepper And Cumin Vinaigrette

By Molly O'Neill

Total Time
10 minutes
Rating
3(16)
Comments
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Ingredients

Yield:4 servings
  • 1teaspoon olive oil
  • 2shallots, peeled and minced
  • 1cup corn kernels
  • 1medium zucchini, diced
  • 3cups cooked quinoa
  • ½cup red pepper and cumin vinaigrette (see recipe)
  • Salt and freshly ground pepper to taste
  • 1tablespoon chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

388 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 9 grams protein; 665 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large nonstick skillet over medium heat. Add the shallots and saute for about 20 seconds. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.

  2. Step 2

    Place the quinoa in a large bowl and toss well with the corn and zucchini. Mix in the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.

Ratings

3 out of 5
16 user ratings
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Comments

Es

This was a great success despite my not juicing the red peppers (I simply minced them and added them to the salad). The sweetness of the corn and zucchini went beautifully with the quinoa. With the quinoa, I suggest covering it with the towel for 15 minutes after cooking to absorb moisture. And I used Thai basil in lieu of cilantro and avocado oil instead of the almond oil. This was a delicious lunch.

Es

This was a great success despite my not juicing the red peppers (I simply minced them and added them to the salad). The sweetness of the corn and zucchini went beautifully with the quinoa. With the quinoa, I suggest covering it with the towel for 15 minutes after cooking to absorb moisture. And I used Thai basil in lieu of cilantro and avocado oil instead of the almond oil. This was a delicious lunch.

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