Zesty Quinoa Salad with Fresh Chives, Sweet Corn, and Mediterranean Flavors

This protein-packed, nutritious salad is ideal as a light supper or a refreshing side dish.

By HF Kitchen

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Quinoa Salad with Chives, Sweet Corn, Olives, Tomatoes, and Cucumber

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INGREDIENTS

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 cup black olives, sliced

• 1/4 cup fresh chives, chopped

• 2 tablespoons olive oil

• 1 tablespoon lemon juice or apple cider vinegar

• Salt and pepper to taste

DIRECTIONS

1. Prepare the Quinoa: Give it a quick rinse in cool water. Bring the water (or veggie broth) and quinoa to a boil in a medium-sized pot. For around fifteen minutes, or when the quinoa is cooked and the liquid has been absorbed, reduce heat to low, cover, and simmer. Using a fork, fluff the quinoa and set aside to chill.

2. Prepare the Vegetables: Get the vegetables ready while the quinoa is cooking. Chop the chives, dice the cucumber, slice the olives, and slice the cherry tomatoes.

3. Mix the ingredients: Put the cooked quinoa, sweet corn, cucumber, cherry tomatoes, black olives, and chives in a big bowl.

4. To prepare the dressing: Mix the olive oil, apple cider vinegar or lemon juice, salt, and pepper in a small bowl.

5. Toss everything together until thoroughly incorporated and pour the dressing over the quinoa mixture to make the salad.

6. Serve: You can serve the salad cold or at room temperature. Savour as an appetizer, or a side dish, or upsize to a more substantial dinner by adding grilled chicken or tofu.

   
   

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