Monday, June 3, 2013

Quinoa summer salad with sweet corn and tomato recipe from Alter Eco

One of my favorite places to get recipes is in the literature that accompanies the samples I sometimes get in the mail. I recently got a sample of candy from Alter Eco and the following recipe was attached to my coupon.


  • 1 cup Alter Eco Rainbow Quinoa
  • 1/4 cup diced cucumber
  • 1/2 cup quartered grape tomatoes
  • 1/3 cup red peppers, cut into 1/2-inch dice
  • 1/4 cup small diced red onion
  • 1/2 cup fresh corn kernels
  • 1/4 cup thinly sliced basil
  • 1/4 cup thinly slices mint
  • 1/4 cup extra virgin olive oil
  • 1 lemon
  • salt and ground black pepper, to taste

Place quinoa in a saucepan with 2 cups water and a generous pinch of salt, and bring to a boil. Cover, reduce heat and simmer until all the water has evaporated, about 15-20 minutes. Set aside to cool. Place quinoa into a large bowl and add cucumber, tomatoes, peppers, red onion and corn. Add the juice of one lemon, the olive oil, and season to taste with salt and pepper. Garnish with basil and mint and toss lightly to combine.

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