By Diane Elmore – Our Clean Eats Coach
Serves 4-6 (depending on the eater!)
This is a salad with the summer flavors I love – corn, basil and tomatoes. If you have leftover corn on the cob, this is a great way to use the leftovers!
Quinoa has more than 8 grams of protein, 5.2 grams of fiber, along with calcium, iron, magnesium, zinc and several B vitamins.
Quinoa ¾ cup quinoa/1 ½ cups water/¼ tsp. salt/1 tsp. olive oil
3 ears corn, boiled and removed from cob/4 cherry tomatoes, diced/¼ red pepper, diced/¼ cup fresh basil, minced/¼ cup fresh parsley, minced/1 clove garlic, minced/1 lemon, juiced
Cook the quinoa – in a saucepan, add the quinoa, water, salt and olive oil. Bring to a boil, then remove from heat and cover. Let sit for 20 minutes.
Add the corn, tomatoes, red pepper, basil, parsley, garlic and lemon juice in a large bowl and mix. When the quinoa is cooked, add the quinoa and mix the ingredients thoroughly.
Serve hot or cold. Can be served with grilled chicken or fish if you would like more protein.
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