Corn and Blueberry Quinoa Salad

Lisa 'Gayle' Goff

By
@GayleGoff

This can also be a corn blueberry salsa for a lighter version, I like to use the quinoa to be a more substantial side dish so make it to your liking. ENJOY


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Rating:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 bag(s)
frozen corn or 6 ears fresh cooked off the cob
1 1/2 c
fresh blueberries
1
english cucumber, diced
1/2 c
fresh cilantro, chopped
3
jalapeƱos, ribs and seeds removed
3 Tbsp
fresh lime juice
2 Tbsp
honey
2 Tbsp
olive oil
1 tsp
cumin
salt and pepper to taste
1 c
quinoa
2 c
broth (vegetable will keep this vegetarian)
1 tsp
cumin for the quinoa

Directions Step-By-Step

1
Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
2
Combine all other ingredients. Add quinoa after it has cooled.
3
Refrigerate up to one week, serve chilled.

The JalapeƱos WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Collection: Fresh Finds
Other Tag: Quick & Easy