Quinoa and corn salad is an abundant meal in a bowl infused with the flavor of your favorite salsa. It’s a great main-dish salad, paired with simple soups or quesadillas, and is an excellent dish to share at potlucks all year round.
Baked sweet potatoes and or simply prepared broccoli, hardy greens, or green beans are good companions for everyday meals.
There’s an option to add beans to the salad to make it even heftier, but if you don’t go with that option, you can serve this with simple bean dishes or tortilla specialties using beans. Try it with Flexible and Easy Vegan Quesadillas; or, staying with a salad theme, a good side-by-side cool dish is Super-Quick Two-Bean Salad.
Serving Size: 1
Amount Per Serving:Calories: 170 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 386mg Carbohydrates: 31g Fiber: 5g Sugar: 9g Protein: 5g
ARE YOU NEW TO QUINOA?
Quinoa seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics:
- Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s.
- Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
- You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouli-style salads like this one.
- The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Somtimes you can purchase a mix of all three colors.
- Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).
Photos by Kat Ka