Last Updated on November 13, 2019 by Chef Mireille
A few weeks ago I was at Five Below. I am not sure if it is a national chain, but it is at least regional. Five Below is a variety store where nothing costs above $5 – everything from USB cords, cell phone cases and phone chargers to work out equipment, candy, kids’ toys and books. I haven’t purchased a cookbook in a number of years, but at $5 who can refuse? I got a fabulous book filled with 200 recipes from some of the nation’s most popular magazines including Cooking Light, Coastal Living, Southern Living & Real Simple.
After doing a week of salads from my BM theme a few weeks ago, having healthy and filling grain salads in my refrigerator has proved to have a great side effect – me shedding a few pounds. I am now trying to have one of these types of salads in my refrigerator at all times. When I come in late from work, it’s great to have these simple and healthy one pot dishes or even if I add some chicken breast to it, it still makes a light dinner. Using quinoa as the grain provides protein, so even meats or beans are not necessary.
I only made a few minor changes to the recipe in the book as I didn’t have any fresh corn, I instead substituted a combination of canned cream corn and sweet peas.
Mintyย Quinoa Corn Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Finishing Time: 5 minutes
Serves 6
Ingredients:
- 2 cups quinoa
- 1 1/2 cups cream style corn
- 1 1/2 cups canned sweet peas
- 1 bunch scallions, finely chopped
- 3/4 cup firmly packed mint leaves, finely chopped
- 1 tablespoon Meyer Lemon powder (or grated lemon zest)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoon salt
Bring quinoa and 3 cups water to a boil. Reduce to a simmer, cover and cook until quinoa is tender, about 15 minutes.
Add peas and corn. Stir to combine and cool.
Add remaining ingredients and stir to combine.
Chill and serve.
Healthy & Filling.
Minty Quinoa Corn Salad
Ingredients
- 2 cups quinoa
- 1 1/2 cups cream style corn
- 1 1/2 cups canned sweet peas
- 1 bunch scallions finely chopped
- 3/4 cup firmly packed mint leaves finely chopped
- 1 tablespoon Meyer Lemon powder or grated lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoon salt
Instructions
- Bring quinoa and 3 cups water to a boil. Reduce to a simmer, cover and cook until quinoa is tender, about 15 minutes.
- Add peas and corn. Stir to combine and cool.
- Add remaining ingredients and stir to combine.
- Chill and serve.
..linking to Cookbook Cooking Challenge
Love the corn in the salad!
Quite a super filling and satisfying salad, anything with corn and mint is definitely my kind of meal.
What a refreshing salad this is Mir. Will try it out some time.
That’s one flavorful & healthy salad, Mir. Love the lemony flavor.
Salad looks refreshing. It is a nice idea to have these kind of salads in the refrigerator on those crazy long weekdays.